Carrot Top Tabbouleh

Wonder no more about how to use those carrot tops from the market! This tabbouleh salad uses the whole carrot for a delicious, out-of-the-box Lebanese-inspired side dish!

Course Salad, Side Dish

Cuisine Lebanese-inspired

Diet Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 145kcal

Author Laura Yautz

Ingredients

½ cup Dry Bulgur
1 cup Water
2 cups Chopped Carrot Tops (from about 3-4 carrots)
1 cup Chopped Tomatoes
1 cup Chopped Carrots (about 3 carrots)
¼ cup Fresh Mint, minced
3 tablespoon Minced Onion (or 2 Green Onions)
Salt to taste, sparingly

For the Dressing

¼ cup Olive Oil
3 tablespoon Lemon Juice
1 Clove Garlic, minced

Instructions

Combine bulgur and water in a small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer until tender; about 15 minutes (read package instructions to be sure).
Meanwhile, chop all the vegetables, and place them in a large bowl.
Make the dressing by combining olive oil, lemon juice, and garlic. Whisk. Set aside.
When the bulgur is cooked, transfer to a fine mesh strainer, and rinse with cold water until cool to the touch.
Pour the cooked bulgur in the vegetables. Pour the dressing in, and mix the salad together.
Refrigerate for at least an hour for flavors to combine. Taste and add salt sparingly, if needed.

Nutrition