This tabouli recipe is as authentic as they come. It combines wonderful flavors. Soak the bulgar in water for 1 hour. Once it is soaked squeeze it out to remove the excess water. Meanwhile, finely chop both the parsley and the mint. Chop the green onions. In a bowl, place the bulgar, parsley, mint, onions, lemon juice, salt and oil.
Tabouli that is low carb and gluten-free is bound to be your new favorite light summer salad. Instead of the traditional bulgar riced cauliflower is used along with tomatoes, cucumbers, mint, parsley, green onions, and walnuts.
To make it easier, cook a whole fresh head or entire 12-oz package of cauliflower rice. The actual low carb tabbouleh recipe calls for 1 1/2 cups, but it’s more convenient to use up your whole head of cauliflower or whole package of frozen cauli rice.
Parsley holds well against the citrus in the dressing; that's why tabouli is even better the next day. Some tabouli recipes like this one, call for a few fresh mint leaves and green onions, while others use only parsley and red onions instead. This recipe is closest to the version I grew up with, but feel free to make it your own.