Carrot Top Tabbouleh
Carrot Top Tabbouleh is a vibrant and refreshing take on the classic Middle Eastern salad, perfect for any occasion. Utilizing often-overlooked carrot tops, this dish combines fresh parsley, juicy tomatoes, crunchy cucumbers, and hearty bulgur wheat, all tossed in a zesty lemon and olive oil dressing. Not only does it burst with flavor, but it also promotes sustainable cooking practices by reducing food waste. Ideal as a side dish or light lunch, Carrot Top Tabbouleh will impress your guests with its originality and taste. Enjoy it at summer barbecues or as a quick meal option that doesn’t compromise on nutrition.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: No Cook
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 cup fine bulgur wheat
- 2 cups fresh parsley (finely chopped)
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 4 medium carrots (with tops)
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse bulgur wheat under cold water and soak in boiling water for about 15 minutes until tender.
- While soaking, finely chop parsley, tomatoes, cucumber, and carrot tops; combine in a large mixing bowl.
- Once bulgur is ready, drain excess water and mix it with the vegetables.
- In a small bowl, whisk together olive oil and lemon juice; pour over the tabbouleh mixture.
- Season with salt and pepper to taste; gently toss to combine. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 195
- Sugar: 2g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg