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 minutesminutes
Cook Time 10 minutesminutes
Total Time 35 minutesminutes
Servings 2
Ingredients
4tbspolive oil
3cupsbroccoli rice
4-6ouncesfeta cheese
1/4cupkalamata oliveschopped
2wholeshallotsminced
1wholegarlic cloveminced
1halvelemon (juice)
3cupsItalian parsley finely chopped
1cupmint 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.