Raw Cauliflower Couscous Tabouli

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Serves 6

Traditional Lebanese taste, without the wheat! Add chopped walnuts for a little protein. A cooked version can be made with quinoa to replace traditional bulgar wheat couscous, if desired.

Nutrition Tip: Never underestimate the nutritional power of herbs! Adding even a small amount of fresh herbs and spices to any dish can boost nutrition 10-fold. Think of them as “booster foods” rather than mere flavor enhancers. Leafy herbs can be tossed right into any salad or used as a garnish for soups and entrees. Stir ground spices into a dish at the very end of cooking to maintain their nutritional benefits and to brighten flavors.

1 head yellow or white cauliflower
1/2 bunch flat leaf parsley, rough chopped
1/2 packed cup fresh mint leaves, rough chopped
1 medium tomato, diced
1/2 red onion, diced
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon turmeric
1/4 teaspoon pepper, or to taste
2 drops liquid stevia extract (optional)

Cut the cauliflower down the middle and remove the stem from both sides. Chop the florettes into even pieces.

Place the cauliflower, parsley and mint in a food processor. Pulse until the cauliflower pieces are the size of kernels of rice or smaller. Remove to a large mixing bowl.

Add the remaining ingredients and toss to mix. Serve chilled or room temperature.

Food photo by Jackson D. Carson

Copyright: Alison Anton. 2009. All rights reserved.