Ina Garten adds chunks of roasted chicken to her tabbouleh to make it extra satisfying. The dish is loaded with fresh herbs, cherry tomatoes, and crisp cucumber. Ina Garten is the host of Barefoot ...

Pour the water into a medium sauce pan. Add the salt and the dry quinoa. Cook, covered over medium heat until it starts ...

Remove from the pan and set aside. To serve, pile the tabbouleh on a platter, then sprinkle over the toasted sesame seeds and goji berries. If you don’t have time to soak the quinoa, wash it ...

Remove from pan and set aside. Combine all tabbouleh ingredients in a bowl and set aside. Combine all the sauce ingredients in a bowl, tasting to make sure seasoning is right. To plate ...

Season, to taste, with salt and pepper. For the pomegranate tabbouleh, drain the bulgur wheat well, pressing down lightly to ensure all the water is removed, then place into a large bowl.