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Make Tabbouleh with broccoli rice, mint, parsley and olives instead
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Broccoli Rice Tabbouleh

Make Tabbouleh with broccoli rice instead of bulgar for a tasty and healthy lectin free rendition of this classic Lebanese dish.
Course Salad
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 4 tbsp olive oil
  • 3 cups broccoli rice
  • 4-6 ounces feta cheese
  • 1/4 cup kalamata olives chopped
  • 2 whole shallots minced
  • 1 whole garlic clove minced
  • 1 halve lemon (juice)
  • 3 cups Italian parsley finely chopped
  • 1 cup mint finely chopped

Instructions

  • Drizzle 2 T olive oil in a saute pan and completely coat the inside base and sides. Heat the burner to medium-high.
  • Once the pan has heated, pour in broccoli rice. Stir with a wooden spoon, coating the broccoli with the pan’s olive oil.
  • While the broccoli rice cooks, start to mince the shallots and garlic. Continue to stir the broccoli rice to evenly cook for 5 minutes. Place shallots and garlic in the pan with the broccoli and saute for another 3-4 minutes, with an occasional stir until golden and al dente.
  • Take the pan off the heat and let it cool to the side. Peel parsley leaves off stems and finely chop, along with mint, feta, and olives.
  • Transfer the broccoli mixture to a bowl and toss with all ingredients (broccoli rice, chopped herbs, feta, olives, etc.). Squeeze lemon over salad.