Tabbouleh with Broccoli, Feta and Pomegranate Recipe

This nutrient-packed dish not only offers a burst of freshness but also boasts a health-conscious approach that will leave your taste buds and body rejoicing.

Nutrition per serving: Calories: 904 | Fat: 7g | Saturated Fat: 2g | Fiber: 11g | Protein: 14g | Carbohydrates: 18g

Serves: 4

Ingredients

• 1½ cups broccoli, cut into florets
• 4 thinly sliced green shallots
• 1 (14 oz) can chickpeas, rinsed & drained
• 1 coarsely chopped cucumber
• 1 cup mixed grape tomatoes, halved
• ½ cup finely chopped fresh mint leaves
• 2 cups fresh parsley leaves, finely chopped
• 1 lemon, juiced
• 2 tbsp pomegranate molasses
• ¼ cup marinated feta cheese, crumbled
• 1 tbsp toasted pine nuts
• Pomegranate seeds, to serve (optional)
• Lemon wedges, to serve

Preparation

1. Add broccoli to a food processor and process until finely chopped and resembles rice.
2. Combine broccoli, shallots, chickpeas, cucumber, tomato, mint, and parsley in a large bowl. Season, and toss to combine.
3. Place the lemon juice and pomegranate molasses in a small jug and whisk to combine. Pour over the tabbouleh and toss to combine.
4. Transfer the tabbouleh to a large serving platter. Top with the crumbled marinated feta, toasted pine nuts, and pomegranate seeds, if using. Serve with lemon wedges.