(inspired by Maureen Callahan at Cooking Light)
8-10 ounces carrots, trimmed, peeled, and sliced into ¼ inch rounds, 4-5 medium (about 2 cups)
1/4 teaspoon whole cumin seeds, toasted
1/4 cup chopped walnuts
1 cup fresh curly parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1 Tablespoon finely slice scallion, one scallion or more to taste
1/4 cup golden raisins, coarsely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3/8 teaspoon kosher salt
Make the Tabbouleh:
Place the carrots and cumin seeds in the bowl of a food processor. Pulse 10-12 times or until chopped into fine pieces. Add the walnuts and pulse 4-5 times more to chop and incorporate the walnuts. Transfer the carrot mixture into a bowl, and add all of the remaining ingredients. Stir to combine and let sit at room temperature for 30-60 minutes to allow the flavors to meld. Store in the fridge. Will keep for 3-4 days.
Makes 3-4 servings. YUM!
1. Get organic veggies if you can. And before prepping them, soak and rinse them well, a few times in cold water.
2. A food processor is a must, grating them just won’t be the same.
3. Usually I recommend Italian flat leaf parsley for everything, but in this case, you want to use the curly parsley for it’s texture.
3. You need fresh mint. Don’t replace it with the dried version, which will add a saw-dusty kind of texture.
4. To toast the cumin seeds: add to a small dry skillet and over medium heat, stir constantly until just beginning to smell fragrant. Immediately remove from the pan, so they don’t burn.
5. So why couldn’t you do cauliflower tabbouleh? Hmmmm....