Recipe: Paleo Tabouli Recipe

Today I tried making my own Tabouli recipe and it was great so I just have to tell you about it. Simple, tasty and full of nutrients. My version is Paleo friendly without the burghul.  So why tabouli besides the taste? Well continental or flat leaf parsley is full of nutrients. Once again from Whfoods.com the nutrient table.

Ingredients:

  • Continental (otherwise known is flat leaf) Parsely 3 bunch – Roughly chopped
  • Tomato de-seeded and finely chopped – I used the small roma ones on the vine.
  • Shallot – I only put a small amount (eg. 4-5 stems) however it’s really up to you.
  • Olive oil & Lemon juice (approximately 4:3 ratio)
  • Crack pepper and sea salt to taste
  • Roasted pine nuts Note: This is the “key” ingredient as it makes a huge difference in taste particularly when you are not using burghul.

I didn’t have any at home however if you do, you can add cucumber de-seeded. Should be a good combo.

This slideshow requires JavaScript.

I served my Paleo Tabouli with some BBQ chicken and salad. Acts as a great side.

Paleo Tabouli with BBQ chicken and salad

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s