Oat Tabbouleh

Steel cut oats replace the wheat that is normally used for this recipe. A refreshing and delicious salad for those hot days or when you want a recipe full of freshness.
Course: Appetizers, Mains, Sides, Salads and Soups
Servings: 4 portions


  • ¼ cup raw steel-cut oats
  • 1 cup water or broth
  • 2 small red tomatoes chopped
  • ½ cup finely chopped parsley
  • 2 Persian cucumbers diced
  • 2 tablespoons mint or spearmint finely chopped
  • ½ bunch green onions finely chopped with stems
  • 2 tablespoons olive oil
  • ¼ cup lime juice
  • Salt and pepper to taste
  • Lettuce leaves to serve
  • Dried jocoque to serve on top


  • Heat the olive oil in a large skillet with a lid and add the chopped oats. Cook for about 2 minutes to brown a little.
  • Add the broth or water and bring to a boil.
  • When it is boiling, cover the pan, lower the heat and let it cook for 15 minutes.
  • After this time there should be no more water left. Cover again and let stand with the fire off for 15 minutes. These extra minutes finish the cooking and are important for them to look good. After the time is up, mix with a fork to fluff.
  • Mix the cambray onion with the lemon juice for about 10 minutes, this is to defoliate it and lower the intensity of the flavor.
  • Add the chopped oats to the onion bowl along with the tomato, cucumber, parsley, mint, olive oil and season to taste with salt and pepper.
  • Mix very well so that everything is well coated with the dressing and let stand about 10 minutes before serving to blend the flavors. You can leave up to 1 hour in the refrigerator or more if you have the time.