Carrot ‘Tabbouleh’

Carrot ‘Tabbouleh’

Using carrot instead of bulger wheat makes for a much fresher and crunchier version of tabbouleh. The carrot also give a sweetness that I love. I’ve kept it super simple here to use as a side but you could dress it up to work as a meal in its own right… See below for ideas. As with regular tabbouleh, this salad will keep in the fridge without wilting too much. So you can make it ahead of time if needed.

Enough for 2 as a side:
Takes: 10 minutes
2 carrots, grated
1 bunch flat leaf parsley, chopped
1 tablespoon lemon juice

1. Combine lemon juice with 2 tablespoons extra virgin olive oil. Season.

2. Toss in carrot and parsley and serve.

Variations

herby – replace some or all of the parsley with other leafy herbs such as mint, coriander (cilantro) or basil.

crunchy – toss in a handful of almonds or pine nuts.

more substantial – serve with a big chunk of feta.

tomatoey – a handful of cherry tomatoes will also work well here either as well as or instead of the carrot.

Waste Avoidance Strategy

carrots – keep in a plastic bag in the fridge for weeks. can be frozen if you’re leaving town!

flat leaf parsley – will keep for about 2 weeks wrapped in a plastic bag in the fridge. For longer can be frozen, will wilt when you defrost it but still edible.

whole lemons will keep for weeks at room temperature or for longer in the fridge.

Leftover Potential

Keeps really well in the fridge.