Download your FREE ebook!

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
post
recipe
product

Cart

Kuwait Flag Taboule

Jump To Recipe
This is a super simple salad to make for the upcoming National Day holiday weekend. It’s a twist on a classic taboule, using parsnip to replace the traditional bulghur, which makes it completely grain-free and therefore perfect for anyone avoiding gluten or grains.
Now I know parsnip is not easy to come by at your local grocery store in Kuwait, but I wanted the white part for the flag to be totally white, which meant using something like white quinoa wasn’t going to give me the result I needed. Feta cheese would definitely work over here, but I also wanted to avoid any dairy. Plus the combination of feta and the olives would result in an overly salty salad. Would love to know in the comments below what you choose to use instead of the parsnip. If you still want to use parsnip, I can usually get it at Save Co, Lulu Hypermarket and Dean & Deluca.
You can certainly use green sweet peppers instead of the cucumbers, and red peppers instead of the tomatoes if you choose. I wouldn’t know what to use instead of the olives for the black color….maybe some black quinoa? or black beans? Again let me know in the comments below if you use anything different.
For more inspiration for National Day head on over to this post.
Let me know if you try this out. And don’t forget to share your photos with me on snapchat or instagram @ilovecrumbs.

Kuwait Flag Taboule

Print
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Ingredients:
  • 3/4 cup cherry tomatoes, quartered
  • 3/4 cup cucumbers, diced
  • 3/4 cup parsnip, diced very small
  • 1/2 cup black olives, diced
  • 3 cups parsley, finely chopped
  • 3 tablespoons fresh mint, chopped
Dressing: 
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • pinch of black pepper or to taste
  • 1 garlic clove, minced (optional)
  • 1/2 tsp green chili, minced (optional)

Instructions: 
  1. Have all the ingredients for the salad chopped and diced and ready to go. Then mix the dressing ingredients together and set aside. Have your serving bowl also ready.
  2. In a medium sized bowl, combine the parsley, mint and a 1/4 cup of the parsnip. Add about half of the dressing and mix to combine. Spoon into the serving bowl and spread to make a ‘bed’ for the rest of the ingredients to go on top.
  3. Now carefully place the olives on the left side of the bowl making it into the shape of the black part of the Kuwait flag. Then take what’s left of the parsnip and place it in the middle to make the white part of the flag. I found it easier to use my hands for the process instead of a spoon. The place the chopped cucumber on the top and the tomatoes on the bottom.
  4. Serve the bowl with some dressing on the side for your guests to drizzle on top and that way you can keep the shape of the flag. Otherwise once everyone has seen your creation and snapped or instagrammed it, just add a little more dressing and mix it all up ready to be enjoyed.

Related Recipes

Leave A Comment

Your email address will not be published.

Processing...
Thank you! Your subscription has been confirmed. You'll hear from us soon.
ErrorHere