Have you ever tasted tabouleh? We eat it often, it’s one of my favorite salads. Traditional tabouleh is made with bulgar wheat and that’s how we’ve always made it, but I’m trying to cook more gluten-free because I find my gut feels better.
Tabouleh is an Arabic salad made with cracked wheat and it’s mixed with finely chopped mint, tomatoes, onions, parsley and olive oil. However, since going on my health journey, I’ve attempted to recreate our recipe without bulgar wheat and I also omitted the olive oil (we don’t miss it at all nor did it take away from the flavor). I wanted the tabouleh to be gluten-free so, I used ingredients like quinoa and cauliflower rice, they take the place of the bulgar. I decided to combine both in an attempt to achieve the texture of the bulgar wheat. I think I did a pretty great job, my husband even liked it!
About the cauliflower rice:
I buy Costco’s Via Emilia, it comes frozen in a 12 oz - 4 pack. I thaw it and use it without cooking it because the texture is better for this recipe.
About the quinoa:
I use the white quinoa because it’s closest in color to the bulgar wheat. I thought combining the quinoa with the cauliflower rice gave me the most closest texture to the bulgar wheat. The end result of the texture was perfect and the flavor was great.
If you decide to make this, I hope you enjoy it as much as we do. I recommend you modify any ingredient to your liking.
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Alright, let’s get cooking!
I buy Costco’s Via Emilia, it comes frozen in a 4 pack. I thaw it and use it without cooking it.
Toss to thoroughly combine.
Place tabouleh in a colander over a bowl to strain excess fluid.
Garnish to your liking.
For the tabouleh
- 12 oz frozen & thawed cauliflower rice
- 1.5 cups cooked white quinoa
- 2 small bunches finely chopped Italian parsley
- 1/2 bunch finely chopped mint
- 3 stalks finely chopped green onions
- 1/2 cup finely chopped tomatoes
- Juice from 1.5 lemons
- Salt to taste
- Aleppo pepper to taste
- 1 tsp cumin or to taste
For the tabouleh
- Thaw cauliflower rice according to package instructions and place in a bowl.
- Add chopped parsley, mint, green onions, tomatoes and seasonings.
- Add freshly squeezed lemon juice.
- Toss to combine thoroughly.
- Place tabouleh in a colander over a bowl to strain excess fluid (approximately 10 minutes).
- Plate and E•N•J•O•Y 🌿