Grain Free Tabbouleh
Tabbouleh on top of roasted potatoes for supper over here tonight. I don’t mean to brag or anything but my tabbouleh is seriously amazing?I like it better when I can use my own garden herbs, but I’ve been craving it since last week and here in #yeg we are far away from gardening season still?
Years ago I would make my tabbouleh with the traditional bulgar or barley, however I found that both of those bloated my son and I so switched to using quinoa and minced cauliflower instead. For those of you that want completely grain free just use the cauliflower. It’s sooooo good either way.
Takes 15 min to make (even less if you buy the cauliflower pearls) and tastes fantastic on its own or as a side or topper. Plus it’s pretty and fun to say “tabbouleh” right?!! Or maybe that’s just me.
*Quantity of ingredients to taste and how much you want to make. This is a really rough estimate of what I use and it usually lasts the three of us a few days (eating it for lunch and a supper side)*
Finely chopped bunches of: mint, parsley, dill, scallion and cilantro (cilantro is optional but we love it)
1 large purple onion finely chopped
2 garlic cloves finely minced
1 can well-drained diced tomatoes
6-8 finely chopped fresh tomatoes
1-2 finely chopped long cucumbers
1 bag cauliflower pearls OR 1 lrg cauliflower head minced
Optional: 1-2 cups prepared quinoa or couscous
Mix everything together in a large bowl adding the herbs last.
Pour juice from 2 lemons and one lime on mixture.
Sprinkle with lemon pepper, fresh ground pepper and Himalayan salt to taste. Drizzle with olive oil (I used Basil Olive Oil from #evoolution YEG) and top with black olives if desired.