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Tabbouleh with Oatmeal

Tabbouleh with Oatmeal


  • 1 ½ c. McCann’s® Traditional Steel Cut Irish Oatmeal
  • 3 c. boiling water
  • 2 c. diced, peeled tomatoes, well drained
  • 1 c. diced kirby cucumbers
  • ½ c. diced scallions
  • ½ c. fresh mint
  • ½ c. chopped fresh parsley
  • ½ c. olive oil
  • 13 c. fresh lemon juice
  • Salt to taste


  1. Place oats in a heat-proof container. Cover with boiling water. Allow to sit for about 20 minutes until tender but not gummy. Drain off excess liquid.
  2. When well drained, combine with tomatoes, cucumber, scallions, mint and parsley. When well combined, stir in olive oil, lemon juice and salt.
  3. Cover and refrigerate to allow flavors to meld.
  4. Serve as a side dish with romaine leaves or Middle Eastern bread.