Broccoli Tabouli With Feta And Pomegranate

A healthy, gluten-free tabouli with feta, pomegranate and pine nuts.

The ingredient of Broccoli Tabouli With Feta And Pomegranate

• 350g broccoli cut into florets
• 4 green shallots thinly sliced
• 400g can chickpeas rinsed drained
• 1 lebanese cucumber coarsely chopped
• 200g mixed grape tomatoes halved
• 1 2 cup fresh mint leaves finely chopped
• 2 cups fresh continental parsley leaves finely chopped
• 1 lemon juiced
• 2 tbsp pomegranate molasses
• 40g 1 4 cup marinated feta crumbled
• 1 tbsp pine nuts toasted
• pomegranate seeds to serve optional
• lemon wedges to serve

The Instruction of broccoli tabouli with feta and pomegranate

• process the broccoli in a food processor until itu2019s finely chopped and resembles rice
• combine broccoli shallot chickpeas cucumber tomato mint and parsley in a large bowl season toss to combine
• place the lemon juice and pomegranate molasses in a small jug and whisk to combine season pour over the tabouli and toss to combine transfer the tabouli to a large serving platter top with the crumbled marinated feta toasted pine nuts and pomegranate seeds if using serve with lemon wedges

Nutritions of Broccoli Tabouli With Feta And Pomegranate

fatContent: 216 056 calories
saturatedFatContent: 7 grams fat

carbohydrateContent: 2 grams saturated fat
sugarContent: 18 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 14 grams protein
sodiumContent: n a

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