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Low-Carb Tabbouleh

This fresh Middle-Eastern dish is easy to make and packed with flavor.  Traditionally this dish is made with bulgar and mint but we decided to change it up by using cauliflower rice and cilantro.  
Prep Time15 minutes
Cook Time1 hour
Resting Time1 hour
Total Time1 hour 15 minutes
Course: Salad, Side Dish
Cuisine: Middle Eastern
Keyword: cilantro, cucumber, fresh salad, keto, keto diet, low carb, middle eastern, salad, tabbouleh, taboule, tomato
Servings: 6 people
Calories: 38kcal
Author: letscookthat

Ingredients

  • 1 whole English Cucumber large
  • 1 whole Tomato large
  • .25 cup red onion
  • 1 cup Italian Parsley
  • .5 cup Cilantro
  • 1.5 cups Riced Cauliflower Cooked and Chilled
  • 1 tbsp Kosher Salt
  • .5 tbsp pepper
  • 1 whole Juice of Lemon

Instructions

  • Finely dice cucumber, tomato and red onion. Mince parsley and cilantro.  Mix all ingredients in a large bowl add cauliflower, salt, pepper and lemon juice. Refrigerate for at least one hour to allow the flavors to come together.  
    Note:  I use leftover riced cauliflower but you can use frozen cauliflower, cook and cool.