Carrot "Tabbouleh"

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Carrot "Tabbouleh" Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower

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.

Serves 4 (serving size: 1/2 cup)


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8 ounces carrots, trimmed, peeled, and coarsely chopped (about 2 cups)
1/4 teaspoon whole cumin seeds
2 tablespoons chopped walnuts
3/4 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup finely chopped red onion
1/4 cup golden raisins, coarsely chopped
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt


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.

Created date

December 2015

Nutritional Information

Calories 130
Fat 7.8 g
Satfat 1 g
Monofat 4.1 g
Polyfat 2.4 g
Protein 2 g
Carbohydrate 15 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 168 mg
Calcium 51 mg
Sugars 9 g
Est. Added Sugars 0 g