Seeing the amazing amount of greenery that comes with the carrots, i just couldn’t toss it into the compost or the trash… Being in favor of waste not want not, I was on a mission to find a way to use them.
I read a recipe and realized they were very similar to parsley – well wow!
Woot – time for tabouli!
Ingredients
- 1 cup bulgur wheat
- 1 cup boiling water
- 1/4 cup plus 1 tbsp lemon juice
- generous pinch of salt
- 1/4 cup plus 1 tbsp olive oil
- 1 cup chopped cucumber
- 1 cup chopped tomato
- 1/2 cup chopped scallion green and white part (optional)
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped carrot tops
- 1/4 cup lemon juice
- 1/4 cup olive oil
- salt
Instructions
- In a large bowl combine bulgur wheat with boiling water, 1 tbsp lemon juice, salt, and 1 tbsp olive oil. Cover and allow to rest for 30-60 minutes or until bulgur absorbs all liquid.
- Combine remaining ingredients with bulgur, toss well.
- Will keep in fridge for 5 days.
Nutrition Facts
Carrot Tabouli Salad
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | ||
| % Daily Value* | ||
| Total Fat 2 | 3.1% | |
| Saturated Fat 2 | 10% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 65 | 2.7% | |
| Total Carbohydrate 23 | 7.7% | |
| Dietary Fiber 5 | 20% | |
| Sugars | ||
| Protein 4 | ||
| Vitamin A | Vitamin C | |
| Calcium 71 | Iron 2.4 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Lazy Bear Foods
This is a great waste not want not recipe! Carrot tops and then barley! When you make a batch of barely it make a lot. I freeze the extras in 2 cup batches for future use!
If you try this let me know what you think!
