Tabbouli Tabouli Tabbouleh Salad Gluten Free Recipes

TABBOULEH (GLUTEN-FREE)

Tabbouleh (Gluten-Free) image

I love traditional tabbouleh, but I also like this option because my gluten-sensitive friends can enjoy it too. The more traditional tabbouleh recipes have a smaller amount of grain (bulgur) and the salad is mostly parsley. I am trying to find ways to incorporate more whole grains in my diet, so I have increased the proportion of grain to parsley, so that they are more even.

Provided by Susiecat too

Categories < 15 Mins

Time 10m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups cucumbers, diced
5 scallions, minced
1 1/2 cups parsley, chopped
2 cups tomatoes, chopped
4 cups cooked and cooled brown rice
5 garlic cloves, minced
1 teaspoon sea salt
fresh ground black pepper, to taste
1 tablespoon dried mint
1/3 cup olive oil
1/4 cup lemon juice

Steps:

Mix cucumber, scallions, parsley, tomatoes and brown rice.
Add garlic, salt and pepper, mint, olive oil and lemon juice.
Mix well.
Cover and chill at least an hour, or overnight.
Serve cold or at room temperature.

Nutrition Facts : Calories 222.5, Fat 6, SaturatedFat 0.9, Sodium 154.4, Carbohydrate 38.4, Fiber 2.3, Sugar 1.4, Protein 4.3

TABBOULI / TABOULI / TABBOULEH SALAD (GLUTEN FREE)

Tabbouli / Tabouli / Tabbouleh Salad (Gluten Free) image

I love Tabbouli but I think I'm sensitive to gluten/wheat, so the traditional cracked wheat version is off-limits. I promise that with this recipe, you wow't event miss the wheat! The substitute is riced cauliflower! So, it's packed with vegetables and gluten-free deliciousness.

Provided by ValFosburgh

Categories Free Of...

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 large bunch fresh curly-leaf parsley
1 medium sweet white onion
3 large tomatoes
1 large head cauliflower
2 -3 tablespoons dried mint
1 teaspoon salt
1/4 olive oil
1/4 lemon juice

Steps:

Prepare the cauliflower: Grate the cauliflower until it's "riced" or you may use a food processor Ninja and pulse the cauliflower in batches 10-15 times for 1.5 seconds to rice it. Place the riced cauliflower in a microwave safe dish and microwave cook for 6-7 minutes on high until soft but not mushy. Set aside and let it cool.
Prepare the parsley: pull the curly parsley from the stem and rinse thoroughly. Use salad spinner to spin the parsley dry, repeating 2-3 times and dumping water out each time. Chop parsley finely by hand or use Ninja or food processor carefully on pulse to chop the parsley finely. (Do not chop on high speed as it will juice the parsley and make it mushy.) Dump the parsley into a very large bowl that will be used to mix all ingredients.
Chop the tomatoes and onions: Finely chop the tomatoes and onions. Place the tomatoes in a salad spinner or colander and swish around to remove excess moisture, juice and seeds before adding to parsley. Add chopped onions and tomatoes to parsley mixture.
Mix and Dress: Add cooled, riced cauliflower to parsley mixture. Top with olive oil, salt, lemon juice and dried mint and mix thoroughly with a large slotted spoon. Taste and adjust seasonings as desired. Can be served immediately, but it is best made ahead and allowed to chill for a few hours. Better as the days go by!

Nutrition Facts : Calories 30.3, Fat 0.3, SaturatedFat 0.1, Sodium 218.4, Carbohydrate 6.3, Fiber 2.2, Sugar 3, Protein 1.9

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