Broccoli Tabbouleh


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A Middle East Asian cuisine inspired vegetable dish, broccoli tabbouleh has the blanched broccoli tossed with boiled bulgur, lime juice, sliced green onions and fresh parsley. Enjoy the healthy and energy dense tabbouleh chilled on a summer afternoon.

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Broccoli Tabbouleh recipe - How to make Broccoli Tabbouleh

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1 cup boiling water
3/4 cup uncooked broken wheat (dalia)
2 cups coarsely chopped broccoli
1 cup grated carrot
1 cup quartered cherry tomatoes
1/2 cup finely chopped parsley
3 tbsp thinly sliced spring onions
1/4 cup lemon juice
1 1/2 tbsp olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper (kalimirch) powder
1 small clove garlic (lehsun), crushed

  1. Combine boiling water and bulgur in a medium bowl; stir well. let stand 20 minutes or until water is absorbed.
  2. Steam broccoli, covered, 3 minutes.
  3. Rinse under cold water; drain well.
  4. Add broccoli and next 4 ingredients (broccoli through green onions) to bulgur; toss gently.
  5. Combine lemon juice and remaining ingredients in a small bowl; stir well with a whisk.
  6. Pour over bulgur mixture; toss gently to coat.
  7. Cover and chill.

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This recipe was contributed by afrin on 18 Oct 2000

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