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Now’s the perfect time to be looking to food as a source of immune-boosting nutrients. The great thing about these tabbouleh ingredients is that they are easily sourced and some are even easy to grow. Want to keep parsley fresh for longer? Stick the stalks in a cup of water in your fridge and trim about a half an inch off the bottom every other day.
Parsley is a powerful nutrient-dense herb that has been shown to have medicinal, anti-viral, and even antioxidant benefits. Just half a cup contains 53% of Reference Daily Intake of vitamin C. A test-tube study has even shown the powerful antimicrobial effects that parsley has on microflora, coliforms, yeast and molds, and S. aureus.
Needless to say, this dish is packed with virus fighting nutrients and is a tasty option to have on hand. The smokey parsley, tartness of the lemon, spicy bite of the onion, and fresh hint of mint all combined together makes for an explosion of fresh flavors in your mouth. If you miss the taste of tomatoes in this tabbouleh, I recommend adding some diced red cherries or even some pomegranate seeds. If you allow the flavors to marinate overnight, the flavor gets even better. Enjoy!
- 2 cups cauliflower, riced
- 3 cups parsley, finely minced
- ¼ cup mint, finely minced
- ½ small red onion, finely minced
- Juice of one lemon
- ¼ cup olive oil
- ¼ teaspoon salt
- Finely mince herbs and onions and grate cauliflower.
- Mix all ingredients together and serve.
- Flavors will marinate if left overnight in the fridge.