Broccoli Tabbouleh
Author -Yields: 4 servings
Ingredients
- 1/2 cup bulgur wheat (90 g)
- 1 large crown broccoli, thick stem removed (about 12 oz/340 g)
- 1 1/2 cups parsley, packed (curly or flat leaf)
- 1/2 cup fresh mint leaves, packed (substitute additional parsley)
- 1 small (or 1/2 large) red or white onion, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon fine salt
- 1 clove garlic, minced (more to taste)
- Pomegranate arils (optional, for serving)
Instructions
- Place the bulgur wheat and 1 cup water in a small pot. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer the bulgur for 12 minutes, or until the water has been absorbed. Remove the pot from heat, fluff the bulgur with a fork, re-cover, and set the bulgur aside.
- Cut the broccoli into florets and pieces. Place them into a food processor fitted with the S blade. Pulse until the broccoli is in small (about pea-sized) pieces. Alternatively, you can finely chop the broccoli by hand.
- Heat a skillet or deep frying pan over medium heat. Add a few tablespoons of water to the hot skillet. Add the finely chopped broccoli and cover the skillet or pan. Allow the broccoli to steam cook for about a minute, then remove the cover and continue cooking, stirring the whole time, for another 1-2 minutes. The broccoli should turn bright green and no longer taste raw, but it should retain a lot of its crunch. Remove the skillet with the broccoli from heat.
- Wipe down the food processor and then add the parsley and mint. Pulse the herbs until they're finely chopped.
- Place the cooked bulgur, broccoli, herbs, and finely chopped onion into a mixing bowl. Add the olive oil, lemon, salt, and garlic. Mix everything well. Taste and add additional salt as desired. If you like, top the tabbouleh with pomegranate arils. Serve.