Adding broccoli to this traditional tabbouleh salad elevates it from side dish to satisfying vegetarian main. Substitute cooked quinoa, brown lentils or garbanzo beans for the bulgur for a gluten-free version.
Special Diets:
Ingredients
Method
In a large heat-safe mixing bowl, pour 1 1/2 cups boiling water over bulgur.
Cover and let soak until tender, about 20 minutes.
Drain.
Meanwhile, steam broccoli in a covered pot until tender, about 5 minutes.
Remove from the pot and cool.
In a large bowl, combine bulgur, broccoli, coriander, vinegar, tomatoes, onion, lemon zest, juice and parsley.
Toss and refrigerate for at least 1 hour before serving.
Nutritional Info
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.