This is a classic and delicious Middle Eastern salad using fresh herbs and tomatoes but always bulghur wheat is a featured ingredient. OF COURSE not with my paleo gluten-free tabbouleh recipe here. This is not only delicious and nutritious but you will be having people ask you for seconds. I sure did. Try it as a side to my yummy Thai Fish Skewers or a nice steak like my Braised Steak with Mustard. Add some Paleo Hummus to make it a truly Middle Eastern meal.
The standard Tabbouleh is a quite clean salad with the good oils and the fresh lemony dressing, but with the wheat, you will be sure to have inflammation as I discuss more in detail on the Paleo Diet page. If you are new to Paleo as a concept you may want to read a few options to getting started on your personal road to success here: Paleo Food List Meal Plans. I call it Paleo-ish as there is no one size fits all with Paleo. I for one do not do well with dairy yet my husband does, even his blood tests show he does.
So, I hope you give Paleo a chance as a template to your health and well-being and I hope you enjoy my simple to make recipes along your journey.Print
This classic mediterranean recipe is traditionally made with a grain such as bulgur wheat. YIKES!!! I’ve modified this delicious dish to be 100% Paleo, hence 100% Gluten Free. Enjoy!
- 2–3 bunches parsley leaves
- 2 bunches green onions
- 6 tomatoes
- 2 tablespoons finely chopped mint
- 1 cup raw shredded cauliflower, rice-shaped (2 cups is optional)
- Juice of 3 medium seeded lemons
- 3 tablespoons olive oil
- Salt to taste
- Begin picking leaves from parsley (no stems).
- Rinse well and allow to air dry.
- Chop leaves finely.
- Boil water.
- Remove stem at the end of tomatoes.
- Blanch for one minute.
- Remove skin and seeds of the tomatoes and cut tomatoes into small chunks.
- Chop up the green onions, the white bulbs and the green part.
- Mix green onions with tomatoes and parsley and mint.
- Steam 1-2 cups of raw shredded cauliflower for one-two minutes on high in microwave.
- Shred your cauliflower with a cheese grater.
- Cover and then stir and let cool.
- Add to vegetable mixture.
- Add juice of 3 lemons and 3 tablespoons olive oil.
- Add salt to taste.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.