2 min read
This tabbouleh recipe will brighten any table.
Tabbouleh is a popular Middle Eastern salad typically made of quick cooking bulgur wheat, finely chopped fresh herbs, lots of fresh lemon juice and good quality olive oil. You will find tabbouleh on every Middle Eastern restaurant menu as an appetizer or to accompany a platter of mezze, Middel Eastern dips, spreads and salads.
Every popular recipe has many variations. The biggest difference between most tabboulehs is the ratio of bulgur to chopped greens. Some are more of a grain salad and some are more leafy with parsley being the number one ingredient.
In this even lower carb, gluten free and keto friendly tabbouleh recipe we use grated cauliflower in place of the bulgur. You won’t believe how perfect the simple substitute compliments the flavors in what will be your new favorite salad.
Did you know that the “fruit” that Adam and Eve ate was not an apple? The most likely candidates are wheat, pomegranate or grapes. Get more Jewish food thoughts here.
For the cauliflower rice:
For the salad:
Tabbouleh tip #1: It’s all about the parsley. Parsley should be the main ingredient in the salad- get some fresh parsley!
Tabbouleh tip #2: Make sure the parsley and mint are dry before adding to the salad. Use paper towels or a spin dryer thing. Any extra water in the salad is bad.