Tabbouleh has been one of my favorite side dishes since I was a little girl but these days I’m not doing many grains so I decided to whip of a version of this classic Middle Eastern side dish, replacing the classic bulgur with cauliflower rice to add even more nutrition. This is the perfect side for all your summer dinners since it’s served chilled, is light, fresh, healthful and delicious, pairing with a variety of entrees. You can use frozen, refrigerated, homemade or shelf-stable cauliflower rice for this recipe, just cook whatever you are using according to package directions.
To make this #dinnerdoneby9am I fully assemble the tabbouleh in the morning, refrigerate all day, then allow to come to room temperature prior to serving.
-3 Tbsp olive oil
-juice of 1 lemon
-1 tsp salt
-1/2 tsp black pepper
-2 c cauliflower rice, cooked according to package directions and cooled
-1/2 cucumber, diced
-1 cup grape tomatoes, sliced in half
-1/2 red onion, diced
-1 bunch parsley, minced
In a medium bowl, whisk together olive oil, lemon juice, salt and pepper. Stir dressing with remaining ingredients and serve.
