If you’re looking for a recipe for tabbouleh salad that’s a little different look no further because this cherry tabouleh made with the ancient grain fonio, pecans, and cherries will be on constant rotation for the summer.
1/4 cup fonio
2 small bunches of flat leaf parsley, minced
1/3 cup mint, minced
1/2 cup green onions, sliced thin
1 1/2 cup bing cherries, pitted and halved or quartered
2 Persian cucumbers, diced
1/3 cup tomatoes, diced (I like to use cherry tomatoes)
3 tablespoons pecan oil (you can also use olive oil)
Juice of one lemon
2-3 teaspoons of maple syrup
1 teaspoon Aleppo pepper
1/4 teaspoon cumin, ground
Salt & pepper to taste
1/4 cup roasted pecans, chopped
Rinse the fonio grains under cold water to remove any impurities.
In a saucepan, bring 1/2 cup of water to a boil and add the rinsed fonio grains.
Cover pot and remove from heat. Let sit for about 5 minutes or until tender.
Fluff the fonio grains with a fork, and let them cool.
In a large mixing bowl, combine the cooked fonio grains, chopped cherries, pecans, parsley, mint, and green onions.
Drizzle the lemon juice and olive oil over the mixture.
Season with Aleppo pepper, cumin, and salt and pepper to taste.
Gently toss all the ingredients together until well combined.
Serve the cherry tabouleh immediately or refrigerate for a few hours to allow the flavors to meld together.