How about some Tabbouleh? I know the traditional recipe calls for bulgur wheat. There has to be alternatives for this wheat product if you are gluten free or KETO. There absolutely is. I am sensitive to wheat products. I find them hard to digest. Wheat isn't like it use to be when I was a kid back in the 50's. It has been genetically modified in order to grow a hardier crop. Therefore, over the years of modifying this plant and how it has affected countless people, the need for gluten free products has boomed. For some, the protein found in wheat inflames the digestive system causing bloat and a great deal of pain which can be fatal for some who have Celiac Disease. Folks with this disease have to watch out for anything that has gluten or even a so called gluten free product made in a warehouse that produces gluten products. I myself use quinoa in tabbouleh. If you're on a KETO diet , as I am, using riced cauliflower instead of a grain works really well too. Try replacing the wheat with these alternatives. It really gives the Tabbouleh a different and delicious taste.
QUINOA OR CAULIFLOWER TABBOULEH 1/2 cup Quinoa cooked in 1 cup water for 20 minutes or 1 cup Cauliflower Rice cooked tender 3 Tablespoons Lemon Juice 2 vine ripened Tomatoes cut in small chunks or 1 dozen Grape or Cherry Tomatoes cut in half 1 English Cucumber cut in small pieces 2 cups chopped Fresh Parsley 1/2 cup chopped Fresh Mint Leaves 1 - 2 teaspoons Ground Cumin (start with one) 2 Scallions (Green Onions) sliced small 1/4 cup Extra Virgin Olive Oil (if you are using Cauliflower you will use less Olive Oil since the Cauliflower doesn't soak up the Olive Oil like a grain does) Salt and Pepper to taste
1) Cook the Quinoa for 20 minutes covered and the yield should be one full cup cooked. Set aside to cool. 2) In a medium size bowl, cut the Cucumber lengthwise in half. Then the half in half. Finally cut in 1/4 inch chunks. Add the chunks of Tomato which are cut small like the cucumber. Add the Green Onion. 3) Add the cooled Quinoa or Riced Cucumber, the parsley and mint, the lemon juice, cumin and olive oil. Mix thoroughly. Finish the dish by adding salt and pepper to taste.
NOTE: Traditionally this is a green salad which is why the large amounts of chopped parsley and chopped mint.