Tabbouleh for a LowCarb Life
Tabbouleh is a Levantine Arabic word which means “little spicy”. It is traditionally a salad made of bulgur, finely chopped parsley, tomato and spring onion dressed with lemon juice and olive oil.
Bulgur is a cereal food made from several different wheat species, most often from durum wheat. As I live a lowcarb life I decided to make a lowcarb version of this popular dish.
Bulgur, as said above, is made of wheat, but it is not the worst to eat (as a lowcarber) compared to other grains. Bulgur has a relative low glycemic index (46). Although, I will substitute bulgur with mushrooms in this recipe.
To make a lowcarb version you will need:
- 250 g button mushrooms
- 1-2 bunches (ca. 100 g) of parsley
- 1 large tomato, diced
- 100 g green onions/scallions
- 100 ml fresh lemon juice
- 100 ml extra virgin olive oil
- Pinch of nutmeg (optional)
- Sea salt and freshly grounded pepper to taste
Chop the mushrooms to the size of grains. Peel, seed, and dice the tomato. Chop the scallions, the white parts more finely than the green. Finely chop the parsley. Mix it all in a large bowl. Whisk the olive oil and lemon juice together and pour over the salad. Season to taste with salt, pepper and (if you wish – gives a more “grainy” taste) a little bit nutmeg.
Refrigerate for an hour or so to allow the flavors to meld, and you have a delicious lowcarb tabbouleh.