As the days get longer and warmer, (although the latter seems to be taking its sweet time in Los Angeles) fresh summer produce becomes available and we long for cooler, lighter fare. This tabouli recipe is made entirely of vegetables and is low carb and gluten free, and filled with nutrients like vitamins A and C as well as lycopene from the tomatoes, potassium and magnesium from the cucumbers, and volatile oils and flavonoids from the parsley that help inhibit tumor formation and prevent cell damage. Plus, it’s delicious! I made this recently for a friend and she had no idea the “couscous” was actually made from cauliflower. This works great as a side dish, or you can add lentils or grilled chicken and make a meal out of it. Happy Health!
* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.
cauliflower rice, recipe here; (I’d chop the cauliflower in the food processor a little more finely than for rice, so it more closely mimics the consistency of couscous.)
3 or 4 chopped Persian cucumbers (or the equivalent amount of any kind of cucumber you like)
1 cup or so chopped cherry or grape tomatoes
1 bunch parsley, finely chopped
1/2 cup or so chopped kalamata olives
1 or 2 tbsp capers plus some of the juice
juice from 1/2-1 lemon (I didn’t have lemon juice this time I made this, so I used red wine vinegar and that worked just as well)
Mix all the ingredients together and you’ve got yourself a tasty, refreshing salad! Fresh chopped mint or feta cheese might be great additions. Explore!