Cauliflower Tabbouleh with Lemon & Olive Oil Dressing

The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which add taste plus a boost of protein, calcium and iron!

Gluten free
Wheat free
Quick meal
Low fat, low sugar

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Total time

10 minutes

Cuisine

Mediterranean

Meal

  • lunches
  • sides-light-meals-and-salads

Servings

4-6

Ingredients

Cauli couscous

  • 500g/1lb 2oz cauliflower (or buy pre-chopped cauliflower rice for speed)

Tabbouleh salad mix

  • 75g/3oz fresh parsley, finely chopped
  • 20g/¾oz fresh mint, finely chopped
  • 1 red onion, finely chopped
  • 15 cherry tomatoes, quartered
  • ¼ cucumber, finely diced
  • 10-12 kalamata olives (or any pitted olives of your choice)
  • 3 tbsp olive oil
  • Juice 1½ lemons
  • Drizzle of syrup eg agave or maple etc
  • Salt and pepper, to taste

Optional: sprinkle a handful of pomegranate seeds over the top

Instructions

  1. Wash the cauliflower and roughly chop into chunks. Place in a food processor and use the pulse function until you have coarse grains, about the size of couscous. Don’t overblend!
  2. Chop herbs finely and place in a serving bowl together with the chopped onion, cherry tomatoes, cucumber pieces and olives.
  3. Stir in the cauliflower, the 3 tablespoons of olive oil and lemon juice. Season with salt to taste, add more lemon juice if desired and serve chilled. Sprinkle on the pomegranate seeds, if using.
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