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Hello!  Delicious, tangy, super fresh taboulé that is gluten-free? Yes, that’s possible by using fonio instead of the traditional wheat-based bulgur. Fonio is one of the oldest millet grains of Africa. It is native of Senegal, Mali, Côte d’Ivoire and Guinea, and part of the diet in most of Sahel region. It is packed with many good nutrients, including magnesium, zinc, calcium, manganese and proteins. I also like that they are fairly low-calories. I find them them in my local organic shop. It is better to prepare the taboulé 3 hours in advance and it is perfect as part of iftar or suhoor meals. It is also a great salad for Eid day.

Ingredients for 6 people

3 bunches of parsley

 4 tomates

1 small cucumber

60 g of fonio

30 g water

 ½ bunch of parsley

The lemon of 3 lemon le jus de 3 citrons

2 tablespoons of olive oil

Salt and pepper to taste


Mix the fonio and water and brin git to boil. Reduce heat and cook at very low heat for about 8 minutes. Take it then out of heat and let it rest for five minutes out of the fire. Let it cool down completely.

In the meantime, wash the parsley and mint and shop them very finely. Wash the tomatoes and cucumber and dice them. In a bowl, mix the fonio, parsley, mint, tomatoes, lemon juice, olive oil, salt and pepper. Cover it and put in the fridge for about 3 hours before serving.


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