Growing up half Armenian, I used to eat Tabbouleh at least once a week. The Armenian cooking is all abut fresh healthy ingredients and this salad was both that yet so refreshing. Made with herbs, citrus, and a little cracked wheat, what’s not to love…unless you dislike parsley then we can’t be friends (joking).
I love this salad so much that it bummed me when I wasn’t able to eat it a ton at home (in Dallas) because my husband has celiac disease and is allergic to wheat. I used to make it with quinoa but it wasn’t the same. Now that cauliflower is getting so much attention, I thought it would be the perfect cracked wheat replacement. Boy, was I right and it did not disappoint. You can definitely make this salad ahead of time or the night before to allow the flavors of the lemon marinate with everything else. Don’t waste your money buying this in stores. It won’t taste the same and I have found them to be not that flavorful. Make your own to last a couple of days and I can ensure you, it’ll be so much more tasty.
Now for the chicken…I paired this salad with an amazing mediterranean chicken. Again, so refreshing, satisfying, and filling yet light. Make a batch of grilled chicken to last you a few days and throw on any salad is what I did and highly recommend. These two paired together are so tasty that I promise you these both won’t disappoint.
Tip: You can easily marinate the chicken first thing in the morning before you leave for work and come home and grill it for dinner. Or meal prep and make on a Sunday to eat throughout the week. The tabbouleh can be made the night before.
Sidenote: you can also bake the chicken if you prefer, you just won’t get the crusted grill marks but it’ll still be super tasty.
Hope you enjoy and tag me in any pics when you make it 🙂
XOXO,
Natalie
Tabbouleh
Serves 2 (double the recipe for 4 people or for leftovers)
Tabouleh
Ingredients
- one bunch of parsley
- 1 green onion or scallion
- 1 tsp chop shallot
- 8 cherry tomatoes quartered
- 1/2 cup thawed riced cauliflower
- 1 lemon juiced
- about 1 TBSP olive oil
- salt and pepper to taste
Instructions
- In a food processor, pulse the green onion/scallion and shallot until finely chopped and remove and place in a medium bowl.
- Next add the 1 bunch of rinsed and dried parley and pulse until finely chopped and add in a bowl with the onions.
- In a fine mesh colander add the cauliflower and gently press down with a spatula to drain out excess water. (if you don’t have one then in a big paper towel, squeeze out any excess water form the riced cauliflower). Then add in the bowl with everything else.
- Add the quartered tomatoes, half of lemon juice (add more if needed depending on your preference), olive oil, salt and pepper and stir. Store in fridge covered until ready to devour.
Mediterranean Chicken
Ingredients
- 4 chicken breasts
- 3 chopped garlic cloves
- 1/4 cup chopped parsley
- 2 tbsp chopped basil
- 2 stalks of Thyme chopped
- 1 inch grated ginger
- zest and juice of 1 lemon
- 1 tsp lemon pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1/2 tsp sweet paprika
- 1/4 tsp cumin
- 1 tsp salt
- 1-2 tbsp olive oil
Instructions
- In a large mixing bowl or storage container, add the chicken and all the remaining ingredients and mix well making sure your chicken is coated with everything. You can use your hands if needed.
- Marinate the chicken for at least 45 minutes but I prefer to marinate it all day for for at least 4 hours for the flavors to develop.
- Heat a cast iron skillet or grill pan and grill the chicken breasts for about 5-7 minutes per side depending on the thickness.
- Remove from grill and allow to rest for 5 minutes before slicing.