Paleo, ketogenic (low carb) and Whole30
I had never heard of tabbouleh until I followed a recipe in the Hemsley and Hemsley ‘the art of eating well’ cook book (which I have reviewed here). I didn’t even know what it was supposed to be made with, so I decided to consort good old google to find out.
Traditionally it’s a Middle Eastern dish that is made with bulgur, onion, tomatoes, mint and parsley and is considered to be a salad. The Levantine Arabic ‘Tabbule’ is derived from the Arabic word ‘Taabli’ meaning ‘seasoning’.
I found lots of different recipes including rice, bulgur wheat and couscous and I realized that it could be pretty much whatever I wanted it to be, but to keep it authentic I used the traditional ingredients with middle eastern seasoning.
Macros – 5 Servings
Total Carbs 8.9g
Net Carbs 5.7g
Final note – I have tagged this recipe as Whole30 as its compliment with the whole 30 program. It is simple, unprocessed food with no added sugars, grains or legumes.