This isn't my recipe. Since I love this minted parsnip tabouli so much, I figured I'm better off not reinventing the wheel. This recipe is from Kris Carr's Crazy Sexy Kitchen. She and chef Chuck Sarno created this innovative salad with raw parsnips in the place of couscous. The parsnips are simply pulsed, dry, in a food processor along with garlic and then the other hand-chopped ingredients are stirred in. This no-carb tabouli is bright and delicious in flavor and, in Kris' words, "light as a feather". Since I am a never-enough-kale kind of gal, I served the tabouli atop a pile of it. Delicious!