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Monday, 5 October 2020

Tabbouleh : Moderate Low Carb Version : With Cauliflower

A Little About Tabbouleh
"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."
Words above and more to read from article here

For those readers who may prefer a lower carb version to traditional Tabbouleh, how about making it with cauliflower, it's many a low carber's favourite vegetable.

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!

Ingredients
Serves One
28g Protein 50g Fat 12g Net Carbs - Fibre 6g
Parma plate
75 g (3oz) prosciutto
75 g (2½ oz
) feta cheese
Tabbouleh
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
Tips
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.
Instructions
can be seen here
For more low carb Cauliflower recipes
see here


We bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy.

Please note, not all may be suitable for you.

If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

25 comments:

Elephant's Child said...

Yum.
I am a big, big fan of both versions of this delicious dish.

Valerie-Jael said...

This is a tasty dish. Valerie

DVArtist said...

Ohhh yes this is a great recipe. I make Tabbouleh at least once a week.

Catarina said...

I love tabbouleh!

Snowbird said...

That looks tasty and interesting.xxx

José Ramón said...

Pase a visitarte y desearte una buena semana que disfrutes plenamente Saludos Cuídate

Tom said...

...something that I'm never had.

Lee said...

Boy! It's a long time since I've made, or eaten, tabbouleh. I used to make it every day once upon a time...to sell in my greengrocery-health food store I had in Noosa Heads back in the early 80s!

DMS said...

I love Tabbouleh. YUM! Homemade is the best. Tis sounds like a good recipe. I have never made my own- but maybe now is the time to try to make it myself. Thanks for sharing.
~Jess

nassah said...

Sounds very tasty

Margaret D said...

Looks somewhat interesting.

peppylady (Dora) said...

I should do more with Cauliflower

Christine said...

Looks good.

Marilyn @ MountainTopSpice said...

I've never had tabbouleh, but it looks quite easy to make! Thank you for sharing the recipe, and all the background history on this salad that looks very yummy!

Jo said...

I haven't heard of this before but it does look very tasty.

eileeninmd said...

Hello,

This would be new for me, I am not a fan of cauliflower that is not cooked.
Thanks for sharing the recipe. Take care, enjoy your day!

Laurie said...

Looks great! Sounds very tasty!

R's Rue said...

😜

Sue said...

This isn't something that I've heard of but it sounds very interesting. I love raw vegetables so I'll have to give it a try xx

My name is Erika. said...

I'm not very creative with food, so reading this really blew me away. What a good idea!

Debbie said...

i am not a huge fan of cauliflower, but i love raw vegetables!!

Conniecrafter said...

very interesting I haven't heard of this before!

Martha said...

This looks really delicious!

Teresa said...

Siempre interesante tus recetas. Besos.

Magic Love Crow said...

Thanks for the education! I learned something new today! Looks really good!