Oatmeal Tabbouleh


½ Bob's Red Mill organic quick cooking steel-cut oats
Salt, to taste
1 cup boiling water
¼ lemon juice, freshly squeezed
½ teaspoon ground cumin seeds
¼ cup Bel Aria extra virgin olive oil
1 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons chives, chopped
2 medium tomatoes, finely chopped
1 cucumber, seeded and diced


1. Combine steel-cut oats and salt in a bowl. Pour on 1 cup of boiling water and let mixture sit for 25 minutes.

2. Drain through a strainer and press the oats against the strainer with the back of a spoon to extract liquid. Transfer to bowl.

3. Combine the lemon juice, salt, cumin and olive oil and whisk together. Toss mixture with oats, cover and allow to sit in the refrigerator for at least 30 minutes, but preferably overnight.

4. Add parsley, mint, chives, tomatoes and cucumber. Toss together and let sit for 15 minutes before serving.