Broccoli Tabbouleh
Serves 6 to 8
Time 1 hr 20 min
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
- 1 cup bulgur
- 1 head broccoli, chopped into bite-size florets
- 1 teaspoon ground coriander
- 1/4 cup sherry vinegar
- 4 plum tomatoes, diced
- 1/2 medium red onion, finely chopped
- Zest and juice of 1 lemon
- 1 1/2 cup chopped fresh parsley (about 2 bunches parsley)
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:
Per serving: 170 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 35mg sodium, 38g carbohydrates (11g dietary fiber, 4g sugar), 8g 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.
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Ingredients
- 1 cup bulgur
- 1 head broccoli, chopped into bite-size florets
- 1 teaspoon ground coriander
- 1/4 cup sherry vinegar
- 4 plum tomatoes, diced
- 1/2 medium red onion, finely chopped
- Zest and juice of 1 lemon
- 1 1/2 cup chopped fresh parsley (about 2 bunches parsley)