Photo: Jennifer Causey; Styling: Lindsey Lower
Serves 4 (serving size: 1/2 cup)

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.

How to Make It

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.

Ratings & Reviews

A wonderful addition to my "favorites"

February 24, 2016
I have to admit that I am not a fan of I just omitted it. I also chose to use my food processor to do all the chopping. Furthermore, a little more lemon juice seemed to add some zestiness that was a bonus. And some extra walnuts because it makes this a much more substantial part of my vegetarian or paleo menu items. I didn't have cumin seeds while making this one evening and used ground cumin instead...delicious and easy. I also changed in dark raisins and even cranberries. This recipe can be made days in advance and presents beautifully.