Broccoli Tabbouleh Salad
Broccoli Tabbouleh Salad
This light and refreshing Broccoli Tabbouleh Salad is a delicious variation of traditional Tabbouleh. Tabbouleh (pronounced ta-bool-ay) is a classic Middle Eastern dish that is made traditionally with Bulgur Wheat, parsley, mint, tomatoes lemon juice and olive oil. This classic Middle Eastern salad has been upgraded with broccoli, also known as the "wonder vegetable.
It is the most nutritionally rich of all vegetables and a major agent in preventing different kinds of cancer and heart disease. It is also an excellent source of fibre and protein, so its a winner all round and in this salad, it's so delicious!
A unique twist on traditional Tabbouleh, with broccoli, bulgur wheat, red onion and lots of fresh mint in a delicious tangy dressing. Make sure to let it rest in the fridge to soak up the flavours,
It's perfect for picnics, easy lunches or as a weeknight side. If you are looking to turn this Broccoli Tabbouleh into a main meal, complete it with a protein, of chicken, lamb, beef or fish.
Healthy and nutritious, yet hearty and packed with both texture and flavour, this Broccoli Tabbouleh Salad is a delicious addition to any summer menu!
- Food Processor
- 1/2 Cup Bulgur Wheat
- 4-5 Cups Broccoli (Shredded)
- 1 Large Onion (Finley Sliced)
- 1/4 Cup Olive Oil
- 1/2 Cup White Balsamic Vinegar
- Salt and Freshly Ground Pepper to Taste
- A Few Mint Leaves to Decorate
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Cook the bulgur according to package instructions (10 minutes). Alternatively, place the bulgur in a small bowl and cover with boiling water. Cover with a lid and set aside to soak until softened but still chewy, about 15 minutes. Drain off any excess water (if needed), and set aside to cool. Once cool, fluff with a fork to separate the grains.
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Meanwhile, process the broccoli in a food processor until it’s finely chopped and resembles coarse crumbs like rice.
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You might have to work in batches to ensure even-sized pieces, be careful not to over-do this because you still want some crunchy texture.
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Place the Broccoli in a large bowl.
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Add the cooled Bulgar Wheat, Red Onion and the chopped mint.
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Make a vinaigrette by placing the Balsamic Vinegar, Salt and Pepper in a small bowl. Slowly whisk the Olive Oil in until emulsified. Drizzle the vinaigrette over the bowl of Broccoli and mix until combined.
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For best results, let the broccoli rest in the fridge for at least 30 minutes or up to a few hours in advance. This gives the broccoli time to absorb the flavour.
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Decorate with fresh mint leaves and serve immediately.
