cauli tabouleh salad.jpg

Cauliflower Tabouleh

serves 4


1 and 1/3 cup riced cauliflower

1/3 cup (dry) whole wheat couscous

8 oz cherry tomatoes, quartered

1/2 white onion, diced

1 cup parsley, chopped

15 mint leaves, chopped

1/2 cup scallions, chopped

2 tablespoons olive oil

1 tablespoon lemon juice

sea salt (no more than 1/2 teaspoon) and black pepper, to taste



1. Cook couscous according to package directions, but leave out additional butter/oil/salt.

2. While couscous is cooking, chop your vegetables and herbs. 

3. Mix vegetables, herbs, and couscous in mixing bowl. Add olive oil and lemon juice. Season with salt and pepper last. 

4. Mix well. This recipe can be eaten right away, but tastes bests if you let it sit in the fridge overnight.

per serving: 160 calories, 4g protein, 20g carbs (6g fiber), 8g fat (1g saturated fat)