Carrot Tabbouleh

Carrot Tabbouleh

Servings: 4-6

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 35 minutes, plus chilling time


For the Carrot Tabbouleh:

  • 1 cup couscous
  • 1 cup boiling water
  • 4 medium carrots, peeled 
  • 1 cup carrot tops (ensure they’re clean and free from any dirt)
  • 1/2 cup fresh parsley
  • 1/4 cup fresh mint
  • 3 green onions 
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • Salt and pepper, to taste
  • Optional for garnish: lemon wedges, extra virgin olive oil


1.  Prepare the Couscous: 

Place the couscous in a large bowl. Pour 1 cup of boiling water over the couscous, cover the bowl with a plate or lid, and let it sit for about 5-10 minutes, or until the water is absorbed. Fluff the couscous with a fork and let it cool slightly.

2. Chop the Vegetables: 

While the couscous is soaking, fit your food processor with the standard blade attachment. Process the carrots in the food processor until they are finely grated. Transfer them to a large mixing bowl. No need to clean the processor between uses.

3. Process the Greens: 

In the food processor, combine the carrot tops, parsley, mint, and green onions. Pulse until everything is finely chopped but not pureed. Add the chopped greens to the bowl with the grated carrots.

4. Mix the Salad: 

Add the cooled bulgur to the bowl with the grated carrots and chopped greens. Toss until everything is well combined.

5. Make the Dressing: In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. Pour the dressing over the tabbouleh and toss again until everything is evenly coated.

6. Chill: 

For the best flavor, let the tabbouleh chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together.

7. Serve: Before serving, give the tabbouleh a final taste and adjust the seasoning if necessary. Serve chilled or at room temperature, garnished with lemon wedges and a drizzle of extra virgin olive oil if desired.


  • Wash the carrot tops and herbs thoroughly to remove any dirt or grit.
  • If you have carrots without their tops, no problem! Just substitute with another cup of parsley.