Low Carb Tabouleh

Bright, refreshing, and guilt-free, this Low Carb Tabouleh is a nutrient-packed twist on the classic Middle Eastern salad. Made with light and fluffy cauliflower rice instead of traditional bulgur, it’s bursting with fresh flavors from finely chopped parsley, mint, ripe tomatoes, and crisp cucumber. A tangy lemon and olive oil dressing ties it all together, with a hint of garlic for added zest. Perfect as a keto-friendly side dish or a wholesome main course, this vibrant recipe comes together in just 20 minutes and can be prepared ahead for easy meal prep. Enjoy this gluten-free, low-carb tabouleh chilled for a light and satisfying dish that’s as healthy as it is delicious.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

Ingredients

• 3 cups Cauliflower rice (fresh or frozen)
• 2 cups Parsley (fresh, finely chopped)
• 0.5 cups Mint leaves (fresh, finely chopped)
• 1 cup Tomatoes (diced)
• 1 cup Cucumber (diced)
• 0.5 cups Green onions (finely chopped)
• 3 tablespoons Lemon juice (freshly squeezed)
• 3 tablespoons Olive oil (extra virgin)
• 1 clove Garlic (minced, optional)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper (freshly ground)

Directions

Step 1

If using fresh cauliflower, trim the leaves and cut the head into small florets. Pulse the florets in a food processor until they reach a rice-like consistency. Alternatively, use pre-riced cauliflower for convenience.

Step 2

Heat a large skillet over medium heat and cook the cauliflower rice for 3-5 minutes, stirring frequently, to remove excess moisture. Set aside to cool.

Step 3

While the cauliflower rice cools, finely chop the parsley, mint, green onions, tomatoes, and cucumber. Combine the chopped vegetables and herbs in a large mixing bowl.

Step 4

In a small bowl, whisk together the lemon juice, olive oil, minced garlic (if using), salt, and black pepper to create the dressing.

Step 5

Once the cauliflower rice has cooled to room temperature, add it to the mixing bowl with the chopped vegetables and herbs.

Step 6

Pour the dressing over the salad and toss gently to ensure everything is evenly coated.

Step 7

Taste and adjust seasoning with additional salt, pepper, or lemon juice, as desired.

Step 8

Cover and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.

Step 9

Serve chilled as a side dish or a light, refreshing main course.

Nutrition Facts

Serving size	(1730.3g)

Amount per serving	% Daily Value*
Calories	834.7

Total Fat 48.2g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1638.8mg	0%
Total Carbohydrate 94.7g	0%
Dietary Fiber 42.0g	0%
Total Sugars 29.2g
Protein 34.6g	0%

Vitamin D 0IU	0%
Calcium 1711.1mg	0%
Iron 40.5mg	0%
Potassium 7678.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 14.6%

Carbs: 39.8%