{"id":60823,"date":"2020-06-13T19:19:45","date_gmt":"2020-06-13T17:19:45","guid":{"rendered":"https:\/\/ellerepublic.de\/brokkoli-taboule\/"},"modified":"2020-06-14T21:57:12","modified_gmt":"2020-06-14T19:57:12","slug":"broccoli-tabbouleh","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/broccoli-tabbouleh\/","title":{"rendered":"Broccoli Tabbouleh with Toasted Nuts"},"content":{"rendered":"

Broccoli Tabbouleh. Say what? Yes, in this variation, the classic Middle Eastern salad has been upgraded with oh-so nourishing broccoli. And it\u2019s delicious. Some aspects are the same, like herbs, lemon and bulgur. But in this modern take, tomatoes are replaced by pomegranate seeds, and toasted nuts and seeds added for an umami boost. Did you know that tree nuts like walnuts and almonds are a great way to add umami to vegetarian and vegan dishes? Plus, they are a great way to add extra flavor and crunch (+ heart-healthy fats). Yeeees!<\/p>\n

The first step in making a broccoli tabbouleh is transforming it into \u201ccouscous\u201d<\/h2>\n

Forget the cauliflower \u201crice\u201d trend<\/a>. In this recipe, I show you the merits of broccoli and how it is easily transformed into \u201ccouscous\u201d. Of course, cauliflower\u2019s versatility is quite admirable. I can see why it is a winning choice for the carb adverse. Really, it\u2019s amazing — it seems there’s nothing that can’t be substituted with it \u2014 even bolognese sauce<\/a>. Admittedly, I won\u2019t be trying to create a pizza base out of my head of broccoli, but then again, nor will I with cauliflower. Though, I can imagine that if it\u2019s anything like roasted cauliflower then it must be pretty darn tasty.<\/p>\n

\"Broccoli<\/a><\/p>\n

Creativity is the key<\/h2>\n

With a little imagination anything can be transformed into something special. In this case, I think broccoli tabbouleh does the trick. Then again, I\u2019m not one to cringe at the thought of broccoli in salads. Broccoli has always been one of my favorite green vegetables. It\u2019s so easy to prepare; whether it be steamed, stir-fried or served raw (with a good hummus<\/a> or herb and yogurt dip of course). But there are also other ways to put broccoli to good use — like making an absolutely tasty salad out of it! And one that\u2019s a cinch to boot.<\/p>\n

\"Ingredients<\/a><\/p>\n

Raw broccoli in salads<\/h2>\n

But how do you enjoy raw broccoli if you are not a fan of raw broccoli? Here\u2019s how: just blanch the prepared broccoli “couscous” for 10 seconds, rinse it under cool water and drain it well. This will preserve its bright-green color (actually it will make it brighter) and keep it crisp for the salad, but the taste will be a little less\u2026well raw. Though, I really don\u2019t think it\u2019s necessary. My favorite Schwabe devoured three servings of this salad and had no clue that there was even broccoli in it.<\/p>\n

\"Zutaten<\/a><\/p>\n

\"Brokkoli<\/a><\/p>\n

Making a basic Broccoli Tabouli \/ Tabbouleh<\/h2>\n

If you are looking to make this recipe in a more traditional way, this also how I like to enjoy a good broccoli-based tabbouleh. The method is pretty much the same as my modern take on the broccoli tabbouleh recipe below.<\/p>\n

Ingredients for a basic Raw Broccoli Tabouli<\/h3>\n