Tasty Tabbouleh with Twist

Tasty Tabbouleh uses parsnips for a delicious grain-free alternative.

Grain-free and tasty.

This week, because we’re still celebrating the holiday of Passover, we aren’t eating any grains in our house. Not a huge problem for me, but the recent college grad who is living here is struggling with a diet rich in veggies when his ideal meal is a bagel. I find that when I make side dishes that have a “grain-like” consistency they are often an easier sell! Hey, he regularly eats zoodles in place of pasta (even asks for them), which I never thought would happen! If you have a challenging eater in your family, I can relate! Hang in there and continue to offer wholesome healthy choices, you never know what will be a winning dish. Tasty Tabbouleh Grain-free could be a winner for you too.

I find that both cauliflower and parsnips work well as substitutes for the nubby little grains like rice, bulgur, couscous, quinoa, etc. In this recipe for tabbouleh, I chose to use parsnips because they have a bit of a stronger flavor, which I think enhances this dish….but cauliflower would work equally well.

Ricing parsnips is quick and easy.

Although whole grains can be a healthy part of your diet, there are many reasons to replace them sometimes (even if you don’t celebrate Passover). Maybe you have celiac or are sensitive to gluten, or perhaps you have guests coming over who have dietary restrictions. You can use this technique of “ricing” the parsnips or cauliflower in many of your favorite recipes that call for grains.

Halve the cucumbers for easy seed removal.

This recipe for tabbouleh is one of my favorite spring and summer salads to make. It’s very light, which is a welcome change this time of year. The fresh herbs give it a lot of flavor and add to the nutritional density of the dish. It’s also quite simple and quick to prepare, which makes it perfect for an every day dish.  I also make this healthy tabbouleh recipe…totally different and yet definitely similar.

Wholesome ingredients for a healthy salad.

Grain-free and tasty.

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Tasty Tabbouleh with Twist

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Ingredients

Ingredients:

• 1 lb. parsnips***
• 1 bunch scallions
• 1 cup fresh mint leaves
• 1 cup fresh flat leaf parsley
• 1 English cucumber
• 2 cups grape tomatoes
• ½ teaspoon sea salt
• ½ teaspoon white pepper
• 2 lemons
• ¼ cup olive oil
• ***This can also be made with cauliflower. Use 1 small head of cauliflower and chop into florets before placing in food processor

Instructions

Directions:

1. Peel the parsnips and cut into 2” chunks. Place ½ of the parsnips into the food processor and using the “S” blade, process until finely ground, the consistency of bulgur. Repeat with remaining parsnips and place into a large bowl.
2. Prep the veggies and add to the bowl: very thinly slice green and white parts of scallions, chop the herbs; halve the cucumber lengthwise, scoop out the seeds and then chop to medium dice; halve the tomatoes.
3. Dress the salad: Zest the lemons over the bowl and then juice them. Add the olive oil and sprinkle with salt and pepper. Toss thoroughly to combine and taste for seasoning.
4. Cover until ready to serve. Flavors will intensify as it sits. Store in the refrigerator for up to 5 days.

Nutrition Information:

Serving Size:

1
Amount Per Serving: Calories: 130Total Fat: 1gSodium: 20mgCarbohydrates: 30gSugar: 15gProtein: 6g

Did you make this recipe?

Please leave a review below, then snap a picture and tag me @dkhealthcoach and use #debraklein on Instagram so I can see it!