Cauliflower Tabbouleh

Cauliflower Tabbouleh

Chava Eichner says: ‘Tabbouleh (or Tabouli) is a traditional Middle Eastern or North African dish with a wonderfully fresh flavour. It is usually made with a cracked wheat such as bulghur or couscous but this wheat-free version is a lovely alternative. You could use more herbs but I really enjoy the subtle flavour of the dish – however, feel free to vary and experiment with the quantities.’

This could also be bulked up with cooked whole lentils, flageolet beans or chickpeas – adding a boost of protein, calcium and iron at the same time!

Thanks to Chava for the recipe and photo http://www.flavourphotos.com/

Not too trickyNot too tricky Gluten free Wheat free Quick meal Cheap as chickpeas
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Preparation time

Cook time

Total time

10 minutes

Cuisine

Middle Eastern and Moroccan

Meal

  • lunches
  • sides-light-meals-and-salads
  • vegetable-side-dishes

Servings

04-Aug

Ingredients

Cauli Couscous
500g/1lb 2oz cauliflower
1 tbsp water
1 tbsp olive oil

Tabbouleh Salad mix
75g/3oz fresh parsley
20g/¾oz fresh mint
1 red onion, finely chopped
15 cherry tomatoes, quartered
¼ cucumber, chopped in small pieces
10-12 kalamata or other olives, pitted (optional)
3 tbsp olive oil
Juice of 1½ lemons
Sea salt
Pinch of sugar or tiny drizzle of agave

Instructions

1. Wash and roughly cut cauliflower into chunks. Place them in a food processor and use the pulse function until you have coarse grains, about the size of couscous.

2. Place the cauli into a large saucepan with the tablespoon of oil and water. Keep stirring well and gently sauté until tender but not too soft – you want to keep a ‘bite’ to it. Set aside to cool. (Alternatively, keep it completely raw if you prefer and omit this step.)

3. Chop herbs finely and place in a serving bowl together with the chopped onion, cherry tomatoes, cucumber pieces and olives.

4. Stir in the cauliflower, the 3 tbsp of olive oil and lemon juice. Season with salt to taste and serve chilled.

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