Tabouleh is a Middle Eastern dish made up of bulgur wheat, tomato, olive oil, lemon and lots of chopped parsley. It can be enjoyed as a side dish or piled into a pita with felafel and tahini.
Now that spring has arrived on the east coast and the holidays are here, I wanted to make something that suited the season. This vibrant, colorful creation was just the thing and, because I omitted the wheat, it is gluten free as well.
You will need:
1 bunch flat leaf parsley, finally chopped
2 seedless baby cucumbers, finely chopped
2 scallions, green and white parts, finally chopped
10 cherry tomatoes, seeded and diced (I used a mix of yellow and red)
1.5 cups cooked cauliflower rice
2/3 cup cooked lentils
Combine it all, with the juice of 1 lemon and top with a sprinkle of sunflower seeds before serving. That's it!