Whole carrot - tabouleh style
A delicious way to use the leaves of carrots.
3 carrots with their leaves
4 fresh mint leaves (can be replaced with another herb, to taste)
1 handfull of raisins
1 dash olive oil
1 dash lemon juice
1 pinch salt
Chop the carrot roots (with their peel on if they are organic) in the food processor (pulse) until they have a couscous texture.
Put aside in a bowl.
Chop finely the carrot leaves with a knife, like you would do with parsley. Remove the hard stems if there are any.
Add to bowl with the carrot “couscous”, raisins and chopped mint leaves.
Season to taste with lemon juice, olive oil and salt.
The carrot leaves taste delicious, so don’t hesitate to put more.