Tabouli is likely the topmost famed Mediterranean/Middle Eastern salad there is. Tabouli is traditionally made with a base of either bulgar or cous cous which are wheat products. However, I finally had this idea to simply substitute grated carrots for the grain and pretty much follow the same recipe as usual.

The synergy of Parsley / Garlic/ Lemon Juice/ Mint make this dish what it is.

The true star in a tabouli recipe is the very finely chopped parsley–lots of it.  Parsley holds well against the citrus in the dressing; and the garlic gives it the kick. That’s why tabouli is even better the next day. Add to that mint and fresh onions and you have a mouth watering Living Foods dish that is an incredible compliment to a meat dish to make a complete meal. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of large lettuce leaves, which act as wraps or “boats” for the tabouli.


4 cups grated carrots (coarse)
1 cup finely chopped parsley
1 cup finely chopped fresh mint leaves
1/4 cup finely chopped red or green onions
3 cloves garlic or to taste
1 teaspoon salt
1/4-1/2 Cup olive oil
Juice of one lemon



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