Jicama is a starchy vegetable that's available in most major grocery stores near the tropical fruits, and in many smaller grocers that sell supplies for Central and South American cuisine. Try eating it raw to get a feel for the crisp, lightly sweet flavor. In this tabbouleh, jicama essentially takes the role of starch which is usually filled by bulgur wheat, making this dish gluten-free.Tip: Try swapping the parsley with mint for a classic Middle Eastern flavor.