Rather than bulger wheat, I use cauliflower.   This dish is mouthwatering, light and absolutely 

This is my take on Middle Eastern Tabbouleh.  delicious.

4 cups cauliflower, grated, 5 Persian cucumbers, cut into 1/4 inch cubes, 1/2 pound firm cherry tomatoes, cut in half, 1/2 cup fresh mint leaves, chopped, 2 1/2 cups fresh curly parsley, finely chopped, 3 teaspoons lemon zest, 1/4 cup fresh lemon juice, 2 green onions, 1/2 cup red onions, chopped, 1/2 cup jicama, chopped, 2 clove garlic, minced, 1/4 teaspoon ground, 3/4 teaspoon seasoning salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground coriander, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground allspice, 1/4 teaspoon red crushed pepper flakes, 1 tablespoon extra virgin olive oil.

Get out a large bowl, grate or chop the cauliflower florets into the bowl. Add the onions, cucumbers, tomatoes, mint, parsley, and jicama, mix well.  In a separate bowl add the lemon zest, lemon juice, olive oil, crushed pepper, and the dry seasoning, mix well.  Pour this over the cauliflower mixture and sir together.  Taste add salt as needed.

I serve this dish with baked chicken and toasted pita bread.

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