— SERVES 2
1 SMALL CAULIFLOWER HEAD (400G)
1 CUP PACKED FRESH PARSLEY
1 CUP SPROUTED SEEDS
(I USED LENTILS AND MUNG BEANS SPROUTS)
4 SLICES PRESERVED LEMONS (30G)
4 TBSP RAISINS
1 TBSP GRINDED FLAXSEEDS (OPTIONAL)
JUICE OF 1/2 LEMON
3 TBSP VIRGIN OLIVE OIL
2 TSP ZA'ATAR
1 TSP CUMIN
A GENEROUS PINCH OF SEA SALT
1 - In a large bowl, combine all the ingredients for the dressing.
2 - Cut cauliflower into large pieces. Transfer to a food processor and pulse a few times until it is broken down and resembles couscous.
You can also make cauliflower couscous by hand by grating the florets on the large holes of a box grater.
4 - Chop parsley leaves and preserved lemons into small pieces.
5. Add cauliflower couscous, parsley, sprouts, preserved lemons, raisins and flax seeds to the dressing and toss well.
Before serving, place the tabbouleh in the fridge for about 15 minutes for the flavors to combine.
NOTE / Both za'atar and preserved lemons can be found in a Middle Eastern food store.
Za'atar is a spice mixture made of sumac, sesame seeds and dried herbs. If you can't find it you can replace it by a mix of dried thyme
and oregano and sesame seeds. Preserved lemon or lemon pickle is a condiment common in North African cuisine. If you can't find any,
you can replace them in this recipe by lemon zest.
To make your own preserved lemons, you will need organic lemons, sea salt and olive oil. Thoroughly scrub, clean and dry the lemons.
Slice them as thin as possible, removing the seeds that come along. In a wide jar, layer the sliced lemons and cover generously with sea salt between every layer. At the end, press down on the lemons to extract some juice and pour olive oil to cover. Seal the jar tightly and leave
in a cool, dark place for at least one month before using. Lemons are ready to eat when the peels are soft. Rinse off before using.