Fonio Tabbouleh

Name: Fonio Tabbouleh
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 cup water; 1 cup dry fonio; 1 small tomato (diced); 1/2 cup diced cucumber; 1 small white onion (diced); 1 cup loosely packed fresh parsley (finely chopped); 1/2 cup loosely packed fresh mint (finely chopped); 1/3 cup chopped green onions; 1/4 cup olive oil; 1/4 cup lemon juice; 1 tbsp maple syrup; 1 tbsp tomato paste; 1 clove garlic (minced); 1/4 tsp salt (adjust to taste); 1/4 tsp ground black pepper

By Thomas Pagot · Full of PlantsPublic

Your rating · the average is public, yours is not

This vibrant, zesty, healthy plant-based salad is loaded with fonio, cucumber, and tomatoes! Tossed with a bright lemon dressing with tons of parsley, mint, and green onions!

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4

Start cooking Shopping list Save to my cookbook

Add variation

Recipe source

This recipe was taken from Fonio Tabbouleh · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

2 cupwater
1 cupdry fonio
1small tomato (diced)
0.5 cupdiced cucumber
1small white onion (diced)
1 cuploosely packed fresh parsley (finely chopped)
0.5 cuploosely packed fresh mint (finely chopped)
0.33 cupchopped green onions
0.25 cupolive oil
0.25 cuplemon juice
1 tbspmaple syrup
1 tbsptomato paste
1 clovegarlic (minced)
0.25 tspsalt (adjust to taste)
0.25 tspground black pepper

Steps

1
Add the water to a medium saucepan and bring to a boil. As soon as it boils, add the fonio, cover with a lid, and cook for 3 minutes over low-medium heat. Turn off the heat and let it sit covered for 5-7 minutes or until fonio is tender. Fluff with a fork.
2
Transfer the cooked fonio to a large mixing bowl and let it cool for 20 minutes. In the meantime, dice the tomato, cucumber, and white onion and finely chop the herbs. Add to the fonio.
3
For the dressing: In a small bowl, whisk together the olive oil, lemon juice, maple syrup, tomato paste, minced garlic, salt, and ground black pepper. Pour over the fonio and stir well to combine everything.
4
Serve at room temperature, or chill in the refrigerator for at least 2 hours before serving. This fonio salad will keep for up to 2 days in the refrigerator.

Comments · 0

No comments yet.

Per portion

Calories: ~146.4 kcal
Protein: ~0.7 g
Fat: ~13.6 g
Carbs: ~7.1 g
Fiber: ~0.9 g
Sodium: ~8.4 mg

One ingredient still needs a USDA food link. dry fonio, ground black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

No allergens inferred from linked foods. Link ingredients or add allergens when editing.

Partial · 14/15 ingredients linked