Cauliflower Tabbouleh Salad
This recipe uses cauliflower instead of couscous, and elevates the flavor with soy sauce
20 minutes
141kcal
0.2g
- Nutrition facts are for one serving.
Ingredients(Servings: 3)
Directions
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Using a small knife, shave pieces off the surface of the cauliflower until you have about 50 g (1-3/4 oz.). Pour on the lemon juice.
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Cut the cucumber and bell pepper into 5 mm (1/4 in.) cubes. Blanch the tomato to remove the skin, then cut into 1 cm (1/2 in.) cubes.
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Drain the tuna and cut into small pieces. Remove seeds from the olives if necessary.
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Combine (1)-(3), onions, parsley and sesame seeds, then add (A) and mix well. Serve in a glass and garnish with cilantro if desired.
Cooking Basics
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Onions - finely chopped
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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