Tuesday, August 18, 2015

Grain-Free Tabbouleh Recipe

Tabbouleh is a simple, refreshing dish in Levantine cuisine that is often served as a salad or an appetizer in a course of mezzeh (sometimes spelled mezze). The original recipe includes bulgur, which is cracked wheat, often sold parboiled. I made a grain-free tabbouleh. It is suitable for people with sensitivity to grain and all those who simply do not want to consume grain.

  • 1 cup cauliflower florets
  • 1 cups diced tomatoes ( remove the seeds if you want to)
  • 2 cups chopped flat leaved parsley
  • 1/4 cups chopped mint
  • 2 shallots, diced
  • juice of 2 lemons
  • 1/4 cup virgin olive oil
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp freshly ground black pepper

  • Pulse blend cauliflower into a grainy consistency. Do not over blend. 
  • Transfer cauliflower into a mixing bowl. Add all remaining ingredients and mix well. You may want to chill your tabbouleh for a few minutes before serving.
  • Transfer tabbouleh into a nice serving plate and serve as a salad or a side dish and enjoy in good company! 

Some versions of tabbouleh may include more mint or no mint at all, minced garlic and diced cucumbers. Experiment. It really is such a fun. Use organic ingredients whenever you can.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015


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