Still, from a weight watcher’s perspective, tabouli has problems. It can be heavy in carbohydrates if the ratio between quinoa and vegetables leans towards the quinoa. And many recipes call for more oil than a dieter would want.
How, I wondered, could I make this more of a diet dish while still retaining the tabouli goodness? My solution was to cut the oil dramatically and add new crunchy vegetables, snow peas and green beans, to the classic ingredients of tomato, cucumber, parsley, and green onions. I’m now thinking that I could have also added baby bok choy; I’ll try that next time and let you know.