Ingredients
- 100 g mixed nuts, toasted (e.g. almonds, walnuts, sunflower seeds)
- 150 g bulgur wheat
- 300 g raw broccoli (1 broccoli head + part of stalk)
- 1 small to medium red onion, finely diced
- 1 large garlic clove, minced
- 2 small bunches fresh flat-leaf parsley, finely chopped
- large handful mint leaves, finely chopped (ca. 2 tablespoons)
- juice of 2 lemons
- 3 tablespoons extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
- seeds from 1 pomegranate
Instructions
- Cook the bulgur according to package instructions (10 minutes). Alternatively, place the bulgur in a small bowl and cover with boiling water by 1 cm. Cover with a lid or plate and set aside to soak until softened but still chewy, about 15 minutes. Drain off any excess water (if needed), and set aside to cool. Once cool, fluff with a fork to separate the grains.
- Meanwhile, process the broccoli in a food processor until it’s finely chopped and resembles to a coarse crumbs like couscous. Transfer to a large bowl.
- Add the cooled bulgur, onion, garlic, and herbs; toss to combine. Season with salt and pepper, drizzle with the lemon juice and olive oil. Toss until evenly coated. Add pomegranate seeds and toss gently to disperse. Serve and enjoy!
Nutrition
Notes
- Leftovers keep well in a sealed container in the fridge for 3-4 days.
- I used an equal mix of slivered almonds, broken up walnuts, sunflower seeds in a dry skillet until lightly golden. I also add 1 tablespoon (or more) sesame seeds to the skillet just before the nuts are finished toasting (sesame can easily over brown).
- For best results, be sure to choose crisp, fresh broccoli without any yellowing for this recipe, otherwise the broccoli can taste a little bitter. I also recommend choosing organic, if possible.