Carrot Tabbouleh

By jeknudson

Ingredients

• 8 ounces carrots, trimmed, peeled, and coarsely chopped (about 2 cups)
• 1/4 teaspoon whole cumin seeds
• 2 tablespoons chopped walnuts
• 3/4 cup fresh flat-leaf parsley leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup finely chopped red onion
• 1/4 cup golden raisins, coarsely chopped
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt

Preparation

Step 1

1. Place carrots and cumin seeds in the bowl of a food processor; pulse 3 to 4 times or until coarsely chopped. Add walnuts; pulse 3 times or until coarsely chopped. Place carrot mixture in a bowl. Add parsley and remaining ingredients; stir to combine.