Cauliflower Tabbouleh (Grain Free)
Servings: 8
Ingredients
- 4 cups of cauliflower couscous
- ¼ plus 2 tbsp extra virgin olive oil
- 1 cup parsley minced
- ½ cup mint minced
- 2 scallions thinly sliced or 1 shallot finely chopped
- 2 roma tomatoes diced
- 1 lemon juiced or more to taste
- salt and freshly ground pepper
Instructions
- In a large frying pan or sauté pan, heat the 2 tbsp of olive oil over medium high heat.
- Add the cauliflower couscous and sauté for 10 minutes until the cauliflower is tender and some of its water has evaporated.
- Spread the cauliflower couscous to a rimmed cookie sheet and let cool.
- Meanwhile, chop the herbs and the vegetables.
- Transfer the cauliflower couscous to a large mixing bowl.
- Add the herbs, the scallions (or shallot) and lemon juice with the remaining olive oil and season with salt and pepper to taste.
- Add the diced tomatoes and fold gently to distribute the tomatoes evenly.
- Refrigerate for about 1 hour before serving.
Notes
To make ahead: The cauliflower couscous and the vegetables and herbs can be prepared one day ahead. Store separately and mix the day it will be served.