Tabouleh Rice Cups with Labneh
Tabouleh Rice Cups with Labneh
This gluten-free version swaps out the bulgur for the brown Jasmine rice, which gives it that chewy texture among the freshness of the other ingredients. The labneh tops it all off with its creaminess — a perfect pairing.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 500g plain Greek yoghurt
- 1 tsp salt
- 1 cheesecloth
- 12 Roma tomatoes, sliced in half
- 2 long continental cucumbers, cut into 3cm lengths
- 1 cup cooked brown Jasmine rice
- 1 cup seeded & diced tomato
- 1 red onion, diced
- 1 cup chopped parsley
- 1 cup seeded & chopped Roma tomatoes
- 2 tbsp extra-virgin olive oil
- ½ cup chopped mint
- ¼ cup currants
- Juice 1 lemon
- ½ cup pomegranate seeds
- Salt & pepper
Method
- Mix the salt into the yoghurt.
- Line a small bowl with the cheesecloth and place the yoghurt into the bowl. Tie the ends of the cheesecloth to a wooden spoon. Place it over a large enough bowl so it doesn’t touch the bottom and the whey can separate from the yoghurt.
- Place in fridge overnight.
- Remove the seeds and flesh from the Roma tomatoes and set aside.
- Hollow out ½ the flesh from the cucumbers, set aside.
- Using a large bowl, add the remaining ingredients and mix well.
- Spoon the mixture into the tomato and cucumber cups.
- Remove the yoghurt from the cheesecloth and place in a bowl.
- Serve the tabouleh and rice cups with the labneh (yoghurt).
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