This Keto Tabbouleh Salad is a traditional Lebanese recipe with a low carb twist, we’ve swapped out the wheat for cauliflower. When chopping herbs ensure your knife is sharp, a blunt knife will bruise the herbs and they will deteriorate much quicker.
Instructions In a small bowl, combine the olive oil, lemon juice and 1 teaspoon of both salt and pepper. Thoroughly rinse parsley. Pick the leaves from the stems of the parsley. Finely chop the onion, garlic and tomato. Add the onion, tomato and parsley to the bulgur or quinoa. Serve your tabouleh with warm pita bread and Greek yoga, enjoy!
Tabouleh salad tastes even better the next day after it has been stored in the fridge overnight, as the parsley and grains are able to soak up more juice! Can You Freeze This? Unfortunately, no! This tabouleh recipe does not freeze well.
Soaking the bulgur in lemon juice and olive oil allows the bulgur to soak up as much flavor as possible while softening the grain. I do this with cauliflower tabouleh as well! Although bulgur is the traditional grain used in tabouleh, here are a few possible swaps from a low carb or gluten free salad: Quinoa: Cauliflower: cauliflower tabbouleh