Tabbouleh with broccoli
4 servings
60 minutes
Tabbouleh with broccoli is an exquisite version of the classic Eastern salad that comes from Turkish cuisine. Historically, tabbouleh was made from bulgur and fresh herbs, but this recipe offers a lighter and more nutritious interpretation with tender broccoli florets chopped to couscous consistency. The dish's flavor is incredibly refreshing: crunchy cucumbers and sweet cherry tomatoes perfectly complement aromatic parsley, cilantro, and mint. A light tang from lemon juice mixed with olive oil makes the salad particularly zesty. Tabbouleh is perfect as a light summer dinner, a side dish for meat dishes, or a standalone dish for those who appreciate the freshness and benefits of natural ingredients. After resting in the fridge, it reveals its flavor even more vividly, turning into a true gastronomic masterpiece.
1
Grate the broccoli florets with a grater or food processor until they reach couscous consistency.
- Broccoli: 200 g
2
Chop parsley, green onion, cilantro, and mint as finely as possible.
- Parsley: 1 bunch
- Chopped cilantro (coriander leaf): 1 bunch
- Spring onion: 6 stems
- Fresh mint: 0.5 bunch
3
We also chop cherry tomatoes and cucumbers into small cubes.
- Cherry tomatoes: 150 g
- Cucumbers: 2 pieces
4
We mix all the ingredients in a salad bowl
5
For the dressing, mix the juice of 1 lemon with olive oil in a 1:2 ratio. If the dressing seems too sour, don't worry as the acidity will be absorbed by the salad.
- Lemon: 1 piece
- Olive oil: 50 ml
6
We pour the tabbouleh with dressing. We add salt and pepper to taste and leave it in the refrigerator for half an hour to an hour to let it steep.
- Lemon: 1 piece
- Olive oil: 50 ml
7
We decorate with broccoli florets on top
- Broccoli: 200 g
