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Jeff Jensen

Grain Free Tabbouleh

Tabbouleh, (also known as tabouli or tabouleh) and pronunciation is typically something like "tuh-BOO-luh" or "ta-BOO-lee." A vibrant Middle Eastern salad, traditionally relies on bulgur wheat for its signature texture. But fear not, gluten-free eaters and wheat-avoiders! This refreshing twist on the classic keeps all the bright flavors and satisfying crunch you love, without a grain of wheat in sight. By swapping in cauliflower rice and broccoli, we at Barefoot Betters maintain that beloved grainy texture while packing in extra nutrients. Bursting with fresh herbs, juicy tomatoes, and zesty lemon, this wheat-free tabbouleh is a perfect light meal or side dish that proves dietary restrictions never have to mean compromising on flavor or tradition.
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Ingredients Method Notes

Ingredients
  

  • 1 head Cauliflower coarsely chopped
  • 2 each Broccoli heads coarsely chopped
  • 1 each Onion, yellow, white or sweet finely chopped
  • 1 each Red Bell Pepper, large coarsely chopped
  • 1 each Chili Pepper - jalapeno remove seeds and finely chop
  • 1 each Chili Pepper - serrano remove seeds and finely chop
  • 1 bulb Garlic (whole bulb, not just individual clove) finely chopped or use garlic press
  • 0.5 cup Olive oil use 1/4 cup to sauté onions and peppers
  • 4 each Lemon zest
  • 4 each Lemon juice
  • 1 each Lime juice
  • 0.5 cup Kalamata olives, pitted and coarsely chopped
  • 1 each tomato, large medium chop
  • 1 each cucumber, large slice in quarters length wise then cut out a majority of the seeds. Then medium chop.
  • 1 each green onions
  • 8 each mint sprigs remove leaves and discard stems. Finely chop
  • 2 each parsley bushels cut off the bottom part of stems, then finely chop

Method
 

  1. Chop, medium coarse, onion. Slice the chili pepper (jalapeno and serrano) and red bell pepper length wise and remove the seeds. Then finely chop the jalapeno & serrano pepper and coarsely chop the red bell pepper.
  2. In a large skillet on the stove, at medium-high heat, add olive oil and chopped onion and peppers. Sauté until onion is almost brown and translucent.
    Alternative to use instapot at saute heat
  3. Crush garlic cloves, remove skins, and finely chop. Add to skillet and cook for 1-2 minutes.
  4. Coarsely chop washed cauliflower and broccoli. Add to skillet with salt. Cook for about 5 minutes until crispy tender. Turn off heat and let cool in the pan.
  5. Chop parsley, mint, cucumber, tomato, and green onions. Add to a large mixing bowl.
  6. Zest and juice the lemons. Add zest and juice to the mixing bowl.
  7. In the large bowl, combine remaining olive oil, salt, and olives. Mix well with a large spoon.
  8. Cover bowl and let sit for at least 1 hour to allow flavors to meld.

Notes

While making this recipe, you'll see why "chop, chop" is in the name - the majority of the time is spent washing and chopping ingredients.
I'm confident you'll have great difficulty finding a recipe that is healthier (anti-inflammatory) and better tasting than this one. But if you do, please share it with me!
I hope you enjoy it and may it Better Your Life!
-Barefoot Betters

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