Cumin-Roasted Carrot Tabbouleh

Cumin-Roasted Carrot Tabbouleh

This version of classic tabbouleh is packed with spring and summer favorites like roasted carrots, carrot tops and lots of herbs. Almonds give it some crunch and pomegranates complementary sweet-tartness. Perfect for a light lunch or vegetarian and vegan side dish.
Course Salad
Category Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 250 kcal
Autor elle


For the roasted carrots:

  • 1 bunch carrots tops trimmed and scrubbed clean
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • sea salt and freshly ground pepper, to taste

For the salad:

  • 1/2 cup bulgur (100 g)
  • 2 cups chopped fresh carrot tops, chopped (bigger stems discarded)
  • 1 small bunch flat-leaf parsley, chopped
  • 1/2 small bunch mint, chopped (about 2 tablespoons)
  • 3 green onions, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 1/2 cup raw almonds, coarsely chopped and lightly toasted (60 g)
  • To garnish:
  • seeds of 1/2 a small pomegranate


  1. Preheat the oven to 350° F / 180°C.
  2. Place the carrots on a baking sheet and drizzle with oil and season with cumin, salt and pepper. Toss to evenly coat. Roast for 30-40 minutes, until tender, giving the pan a shake halfway through.
  3. Remove from the oven and set aside to cool.
  4. Meanwhile, prepare the bulgur (according to package instructions). Cook in a 2:1 ratio water to bulgur. Bring it to a boil. Cover, reduce heat, and simmer for 10 minutes or until tender. Drain, if necessary. Transfer to a large bowl to cool.
  5. Toss the remaining ingredients with the bulgur. Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Top with roasted carrots, garnish with pomengranate seeds and serve. Enjoy!