Chickpea, Quinoa & Cous Cous Tabbouleh

Now that it’s the new year, I keep hearing all these “detox” and “cleanse” phrases being thrown around. I am guilty myself, as I’m teaching a vegan detox cooking class this week. One of favorite detox veggies to talk about it parsley. Considering I am CONSTANTLY freaking out about all the mercury fillings in my mouth and other exposures to heavy metals and toxic chemicals, I generally try to juice parsley and cilantro as much as possible, since they’re great for pulling those things out of your body. Cilantro, I could eat all day long, but parsley doesn’t quite appeal to me the same way.

And maybe that’s why I was never too keen on tabbouleh. But what do I do when I’m not really into a certain dish?

Make my own version!

This one turned out great and I always love a grain dish that keeps all the vegetables that go with, raw.

2 cups cooked whole wheat cous cous

1 cup cooked quinoa

1 cup cooked chickpeas

1 bunch parsley, minced

1/2 red onion, diced

5 plum tomatoes, deseeded and chopped

2 cucumbers, peeled, deseeded and chopped

1/4 cup olive oil

3 tbsp lemon juice