Cauliflower Tabbouleh

Cauliflower Tabbouleh
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

Tabbouleh is a traditional mediterranean salad made with flavorful herbs, fresh lemon, and couscous. This diabetes-friendly version uses cauliflower rice for lower carb, grain-free alternative.

  • Prep time
    15 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 70

  • Total Fat 5g
    • Saturated Fat 0.7g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 130mg
  • Total Carbohydrate 6g
    • Dietary Fiber 2g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 2g
  • Potassium 360mg
  • Phosphorus 45mg

Choices/Exchanges: 1 Fat, 1 Nonstarchy vegetable



  • packed parsley leaves
    1 cup
  • packed mint leaves
    1/4 cup
  • small head cauliflower (or 16-oz frozen cauliflower rice) (leaves and stem removed)
  • roma (plum) tomatoes (seeded and diced)
  • olive oil
    2 tbsp
  • lemon juice (freshly squeezed)
    3 tbsp
  • salt
    1/4 tsp
  • black pepper
    1/4 tsp


  1. Mince the parsley and mint leaves (or grind in a food processor) and add to a large bowl.

  2. Grate the cauliflower using a box grater and stir together with the parsley and mint.

  3. Add the diced tomato and stir it into the salad.

  4. Drizzle the salad with the olive oil and lemon juice, and sprinkle with the salt (optional) and black pepper. Stir to coat.

  5. Cover and let the tabbouleh marinate for 30 minutes before serving.