Some of you may be wondering what tabouli is… So let me give you some background.

It is a Middle Eastern vegetarian salad that can be spelled tabouli or tabbouleh.  Most tabouli recipes will include bulgur (wheat) or quinoa.  I decided to leave both of those out so this can be a lower carbohydrate salad.

Tabouli has many benefits… It is low calorie, high in fiber, and loaded in vitamins and minerals!  For this reason, it is considered a superfood in many countries.  By adding quinoa over bulgur, or leaving out both as I have done, it can be considered gluten-free.

This nutrient rich dish makes a great snack on romaine lettuce leaves, eaten alone as a salad, or even on top of protein sources such as meats, eggs, or beans.

So lets get started making some tabouli!

First you will need:

• 2 cups curly parsley, chopped
• 1/4 cup mint, chopped
• 1 tomato, chopped
• 1/2 cucumber, chopped
• 2-3 green onions, chopped
• 1/4-1/2 tsp salt
• 2-3 Tbsp lemon juice
• 2 Tbsp olive oil

Directions:

Chop your parsley, mint, tomato, cucumber and green onions.  Put them in your mixing bowl.

Then add your salt, lemon juice, and olive oil.

And finally, toss all ingredients to make sure everything is mixed well.

 

And your finished product will look like this!

 

I hope you enjoyed this recipe!  And a BIG thank you to Cheryl who introduced me to this superfood!