Carrot "Tabbouleh"

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Photo: Jennifer Causey; Styling: Lindsey Lower
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Serves 4 (serving size: 1/2 cup)
By Maureen Callahan
January 2016
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

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

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.

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Ratings & Reviews

A wonderful addition to my "favorites"

Tcbphd
February 24, 2016
I have to admit that I am not a fan of mint...so 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.