I love the fresh mint flavor of a traditional Tabbouleh salad, it’s actually one of a few things I miss from my pre-paleo days. However, traditional Tabbouleh (or Tabouleh) is a vegetarian dish which originated in arabic cultures and contains bulgar wheat (or couscous) and tomato, making in a no go for paleo and auto immune paleo alike. This is one of the dishes from Sarah Ballantyne’s new book The Paleo Approach Cookbook that we are making here at Paleo on the Go to take with us next week to Sarah’s book release party! This dish combines the fresh flavors of lemon, olive oil and mint with carrots to provide the same satisfying elements of its original namesake. 

Whole Carrot "Tabouleh" Recipe
Serves 2
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  1. 3-4 Large Carrots with the greens still attached (roughly 1 1/2 lb.)
  2. 1 1/2 teaspoons fresh mint, minced.
  3. 2 tablespoons raisins
  4. 2 tablespoons extra virgin olive oil
  5. 2 tablespoons fresh lemon juice
  6. 2 tablespoons of finely grated lemon zest
  7. a pinch of sea salt
  1. 1. Cut the greens off the carrots. Remove the main stems (unless they are very tender) and finely chop the leaves. Cut the carrots into large chunks.
  2. 2. Place the carrots in a food processor fitted with an S-Shaped blade. Process until couscous-sized, 30 seconds to 1 minute.
  3. 3. Toss the processed carrots with the chopped carrot leaves, mint, raisins, olive oil, lemon juice, lemon zest, and salt.
  1. This makes a wonderful summertime salad, it's easy, it's quick, it's refreshing. It sets up well and can be made and refrigerated a day in advance.
  2. One of the variations, I personally like is adding "riced" cauliflower and 2-4 tablespoons of minced fresh parsley. I love parsley and the cauliflower gives it that almost a "grain" texture similar to couscous.
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