Sat, Apr 04, 2015 - Page 12 News List

Local variations

Coixseed tabouli puts a new twist on a Middle Eastern standard that is packed with healthful benefits and is an absolute breeze to make

By Ian Bartholomew  /  Contributing reporter


2 cups flat leaf parsley, packed

1/2 cup fresh mint leaves, packed

100g dried coixseed

2 tomatoes

1/2 medium onion, finely chopped

Juice of half a lemon

3 tbsp extra virgin olive oil

Salt and pepper

Small bunch Romaine


1. Soak the coixseed for 2 hours.

2. Drain and cover with fresh water, bring to a boil and simmer for about 25 minutes (until cooked through but still firm). Drain and set aside.

3. Cut the tomato into wedges. Remove the seeds.

4. Place tomatoes, onion and coixseed in a bowl. Mix in lemon juice, salt and pepper.

5. Add the mint and parsley. Add olive oil and mix. Adjust seasoning with more salt, pepper or lemon juice. Serve with Romaine leaves.

Ian Bartholomew runs Ian’s Table, a small guesthouse in Hualien. He has lived in Taiwan for many years writing about the food scene and has decided that until you look at farming, you know nothing about the food you eat. He can be contacted at

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