“Tabbouleh (Arabic: تبولة tabūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.
Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures.
Edible herbs known as qaḍb formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Middle Eastern cuisine today. Originally from the mountains of Lebanon and Syria, tabbouleh has become one of the most popular salads in the Middle East. The wheat variety salamouni cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh. In Lebanon, the Lebanese National Tabbouleh Day is a yearly festivity day dedicated to Tabbouleh. Since 2001, it is celebrated the first Saturday of the month of July.”
Parma Cauli Tabbouleh Plate With Feta
This no-cook low-carb version of tabbouleh alongside Prosciutto/Parma ham and creamy feta makes for a refreshing and zesty no-cook plate. The perfect plate to enjoy on a warm day, but I know many who enjoy it on cooler days too!
28g Protein 50g Fat 12g Net Carbs – Fibre 6g
110 g (4oz) cauliflower , cut into small florets
½ large tomato, diced 1/2 inch cubes
15 g (½ oz) scallions (spring onions), finely chopped
2 tbsp olive oil
2 tsp lemon juice
60 ml (¼ cup) fresh mint
salt and pepper to taste
The tabbouleh keeps well in the fridge for 5-6 days.
Make the tabbouleh in greater quantity and then use it in multiple meals through the week to reduce meal prep times.
For more low carb Cauliflower recipes
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All the best Jan