This low carb tabbouleh can be enjoyed as a side dish alongside a Middle Eastern spread, or enjoyed as a main with a side of grilled fish or chicken. The texture of the rice works perfectly with the fresh herbs and lemon juice. 

Serves: 2
Time: 15 minutes
Level: Easy

Tools:

• mixing bowl
• whisk
• chopping board

Ingredients:

• 1 pack of konjac rice
• 4 tbsp of olive oil
• Handful of cherry tomatoes (roughly 6), finely chopped and seeds removed
• ½ cucumber, finely diced
• Large handful of parsley (30g pack), finely chopped
• Small handful of mint, finely chopped
• 1 spring onion, finely chopped
• Juice of ½ a lemon
• Salt and pepper to taste

Method: 

1. Cook the konjac rice as per instructions on the pack. Rinse and drain, set aside to dry and cool.
2. Add all your finely chopped salad ingredients to a bowl and mix well. 
3. Whisk together lemon juice and olive oil then mix together your salad ingredients with the rice. Add in the dressing, season to taste and toss well to combine.