Carrot "Tabbouleh" Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Maureen Callahan
Fresh carrots stand in for bulgur in this no-cook, gluten-free side dish. You can use white wine vinegar in place of lemon juice.
Ingredients
8 ounces carrots, trimmed, peeled, and coarsely chopped (about 2 cups)
1/4 teaspoon whole cumin seeds
2 tablespoons chopped walnuts
3/4 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup finely chopped red onion
1/4 cup golden raisins, coarsely chopped
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
Instructions
Place carrots and cumin seeds in the bowl of a food processor; pulse 3 to 4 times or until coarsely chopped. Add walnuts; pulse 3 times or until coarsely chopped. Place carrot mixture in a bowl. Add parsley and remaining ingredients; stir to combine.
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