Spring

Carrot Greens Tabuleh

March 28, 2019
Photo by Anna Gevorkyan
Author Notes

Vegan Zero Waste Cooking Initiative —Anna Gevorkyan

  • Prep time 35 minutes
  • Serves 4
Ingredients
  • 0.5 cups couscous (durum wheat)
  • 4-5 carrot greens finely chopped
  • 0.5 bunches parsley finely chopped
  • 1 large tomato diced
  • 3 tablespoons olive oil
  • 0.5 cups fresh lemon juice
  • hot water as needed
  • 1 teaspoon sea salt
  • black pepper to taste
In This Recipe
Directions
  1. 1. Place couscous in a small bowl, sprinkle with salt, then add the lemon juice and enough hot water to cover the couscous. Let it sit for 10 minutes, or until the liquid is absorbed.
  2. 2. In another medium bowl, chop and combine parsley, carrot greens, and tomatoes. Put the tomatoes at the bottom then add the chopped greens.
  3. 3. Flake apart couscous with a fork and toss together with cut tomatoes and greens.
  4. 4. Drizzle with olive oil, salt and pepper to taste, add more lemon juice (to taste) if needed.
  5. Tips Use equal parts of parsley and carrot greens to balance the flavors. Refrigerate prior to eating to get it little chilled. If you need to make it ahead, do not mix and season until it is time to serve.

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