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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.
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.

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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  • 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)