This version of Tabbouleh retains the dish’s essence with its vibrant mix of parsley, mint, and tomatoes, while incorporating konjac rice for a healthier choice.
255
Cal
13gr
Fat
9gr
Prot
29gr
Carbs
12gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 22mins
- Cook Time: 30mins
- Serves 4
Ingredients
- 3 packs konjac rice
- 4 cups fresh parsley (finely chopped)
- 2 cups fresh mint leaves (finely chopped)
- 4 cups tomatoes (diced)
- 1 cup green onions (finely sliced)
Seasonings
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Garnish
- Mint leaves
- Grilled chicken or falafel
How to Cook
- In a large bowl, combine konjac rice with the finely chopped parsley, mint leaves, diced tomatoes, and finely sliced green onions.
- In a separate bowl, mix together lemon juice, olive oil, salt, and black pepper to create the dressing.
- Drizzle the dressing over the salad mixture
- Transfer the chilled Tabbouleh into serving bowls.
Tips on How to Serve
Present this Tabbouleh in a decorative bowl, garnished with mint leaves. Pair it with grilled chicken or falafel to round out a flavorful Middle Eastern meal.
