Carrot "Tabbouleh"

Name: Carrot "Tabbouleh"
Yield: Serves 4 (serving size: 1/2 cup)
Ingredients: 8 ounces carrots, trimmed, peeled, and coarsely chopped (about 2 cups); ¼ teaspoon whole cumin seeds; 2 tablespoons chopped walnuts; ¾ cup fresh flat-leaf parsley leaves, chopped; ¼ cup fresh mint leaves, chopped; ¼ cup finely chopped red onion; ¼ cup golden raisins, coarsely chopped; 1 ½ tablespoons extra-virgin olive oil; 1 ½ tablespoons fresh lemon juice; ¼ teaspoon kosher salt

1 Rating
1 Review

Fresh carrots stand in for bulgur in this no-cook, gluten-free side dish. You can use white wine vinegar in place of lemon juice.

By Maureen Callahan

Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:

Serves 4 (serving size: 1/2 cup)

Nutrition Info

Directions

Step 1
Place carrots and cumin seeds in the bowl of a food processor; pulse 3 to 4 times or until coarsely chopped. Add walnuts; pulse 3 times or until coarsely chopped. Place carrot mixture in a bowl. Add parsley and remaining ingredients; stir to combine.

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Nutrition Facts

Per Serving:

130 calories; fat 7.8g; saturated fat 1g; mono fat 4.1g; poly fat 2.4g; protein 2g; carbohydrates 15g; fiber 3g; iron 1mg; sodium 168mg; calcium 51mg; sugars 9g.

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Tcbphd

02/23/2016

I have to admit that I am not a fan of mint...so I just omitted it. I also chose to use my food processor to do all the chopping. Furthermore, a little more lemon juice seemed to add some zestiness that was a bonus. And some extra walnuts because it makes this a much more substantial part of my vegetarian or paleo menu items. I didn't have cumin seeds while making this one evening and used ground cumin instead...delicious and easy. I also changed in dark raisins and even cranberries.

This recipe can be made days in advance and presents beautifully.

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