Prepare the vegetables by thoroughly washing them and set aside to fully dry. Once dry, cut the ends off the parsley and finely chop followed by the scallions (whites and …
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When the couscous is ready fluff it up with a fork to separate all the grains. Add the tomatoes, cucumber, spring onions, parsley, mint, garlic and zest from the lemon to the couscous. Drizzle the olive oil lemon juice mixture over the couscous and mix well. Taste the tabbouleh and season to taste.
In a medium bowl mix the cucumber, tomatoes, herbs, scallions, and couscous. Mix until everything is well combined. Prepare the dressing: In a small bowl mix the lemon juice and garlic. Gradually add the olive oil. Season with salt and pepper to taste. Add dressing to salad and toss to combine.
Tabbouleh or tabouli is an East Mediterranean/Middle Eastern vegetarian dish made of finely chopped parsley, tomatoes, mint, onion, and bulgur. It is seasoned mainly with lemon juice, olive oil, salt, and pepper. There are several variations for this Levantine salad depending on which region. The more famous is the Lebanese version.
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. Just keep the leftovers for another meal.