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Low-Carb Paleo Tabbouleh

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Low-Carb Paleo Tabbouleh | In this twist on traditional Tabbouleh, riced cauliflower stands in for bulgur wheat. This Low-Carb Paleo Tabbouleh is a crowd-pleasing dish for potlucks, parties, and barbecues. It's also grain-free, gluten-free, dairy-free, egg-free, and nut-free! | WildernessFamilyNaturals.com

Hot weather and fresh, healthy vegetables… it must be summertime!

Salads are a natural go-to because they’re quick, cool, and refreshing… and this Low-Carb Paleo Tabbouleh fits the bill!

Low-Carb Paleo Tabbouleh

Tabbouleh is derived from the Arabic word taabil, which means seasoning. It originates from the mountains of Syria and Lebanon, and it’s one of the most popular dishes in Arab cuisine.

Recipes vary by region, but the basic ingredients — fresh parsley, tomatoes, mint, and cooked bulgur wheat — are simply dressed with olive oil, lemon or lime juice, and salt. Additionally, Tabbouleh is made with cucumbers and/or garlic in some regions.

With so many options, you can mix up a fresh, healthy Low-Carb Paleo Tabbouleh for a light and refreshing side dish next your favorite grilled meats.

In this twist on traditional Tabbouleh, riced cauliflower stands in for bulgur wheat. This Tabbouleh is a crowd-pleasing dish for potlucks, parties, and barbecues. Best of all, it’s totally free of several common allergens — no grains, no gluten, no dairy, and no nuts!

Be Sure To Use A High Quality Olive Oil!

Of course, high quality ingredients are the key to fresh, flavorful, healthy foods.

WFN’s Organic Extra Virgin Olive Oil is made from distinctive Turkish olives grown on the coasts of the Aegean and Mediterranean Seas. A co-op of small farms practices ecologically sound farming methods to grow the finest organic olives.

Finally, the olives are cold pressed and gently centrifuged. No heat or chemical additives are ever used in the crafting of this rich and delicious olive oil.

Do you enjoy Tabbouleh with hot summer meals?

Print Recipe
Low-Carb Paleo Tabbouleh
This grain-free twist on traditional tabbouleh replaces bulgur wheat with riced cauliflower. Fresh, flavorful herbs, olive oil, and lime juice combine for a light, refreshing salad that's a perfect companion for grilled meats or to take to a potluck.
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Servings
cups
Ingredients
  • 4 cups riced or finely chopped cauliflower
  • 3 medium ripe tomatoes
  • 1 bunch fresh parsley main stems removed
  • 20 to 25 leaves fresh mint
  • 1 small onion
  • 2 limes, juiced
  • 6 tablespoons WFN Olive Oil
  • 1/4 teaspoon WFN Pink Himalayan Salt
Servings
cups
Ingredients
  • 4 cups riced or finely chopped cauliflower
  • 3 medium ripe tomatoes
  • 1 bunch fresh parsley main stems removed
  • 20 to 25 leaves fresh mint
  • 1 small onion
  • 2 limes, juiced
  • 6 tablespoons WFN Olive Oil
  • 1/4 teaspoon WFN Pink Himalayan Salt
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Rating: 0
You:
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Instructions
  1. Finely chop the herbs and add to a large bowl.
  2. Dice the tomato and add to bowl.
  3. Dice the onion and add to bowl.
  4. Add the riced/chopped cauliflower to the bowl and mix well.
  5. In a small bowl, whisk together the olive oil and lime juice.
  6. Pour over the salad mixture and stir well to combine.
  7. Salt to taste.
  8. Refrigerate at least 30 minutes and stir well before serving.
Recipe Notes

Cucumbers and garlic make a wonderful addition to this salad.

Additionally, use a pre-packaged riced cauliflower to save time.

Finally this Tabbouleh needs to hang out in the fridge for at least 30 minutes so those flavors can marry. Give it a good stir before serving and enjoy!

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