This is my take on Middle Eastern on Tabbouleh.  Rather than bulger wheat, I use cauliflower.   This dish is fresh, healthy mouthwatering and absolutely delicious.

4 cups cauliflower, grated, 4 Persian cucumbers, cut into 1/4 inch cubes, 4 firm tomatoes, cut into 1/4 inch cubes, 1/2 cup fresh mint leaves, chopped, 2 cups fresh flat leaf parsley, finely chopped, 2 teaspoons lemon zest, 1/4 cup fresh lemon juice, 4 green onions, chopped, 1/4 cup red onions, chopped, 1/2 cup jicama, chopped, 1/4 cup black olives, cut in half, 1 clove garlic, minced, 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.

I serve this dish with grilled lamb chops, toasted pita bread, lime wedges, and Romaine lettuce leaves

One Comment Add yours

  1. Essie Stephenson says:

    I am going to try this, it sounds great


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