Summer Broccoli Tabbouleh
This Summer Corn & Broccoli Tabbouleh is a delicious twist on the traditional salad! Fiber packed broccoli rice mixed with sweet corn, plump tomatoes, creamy goat cheese, fresh herbs and creamy jalapeno hummus dressing. It’s healthy, nutritious, filling and perfect for lunch or dinner!
Servings: 4
Calories: 377kcal
Ingredients
- 1 ½ pounds Broccoli Florets – roughly chopped
- 3 large Ears Corn – husks and kernels removed
- 2-3 TBS Olive Oil divided
- Sea Salt Flakes & Ground Black Pepper
- ¾ Cup Flat-leaf Parsley – finely chopped, plus more for serving
- ½ Cup Mint Leaves – finely chopped, plus more for serving
- ½ pint Grape Tomatoes – halved
- ½ Cup Pepitas – chopped, can substitute sunflower seeds
- 1/3 Cup Goat Cheese – crumbled, can substitute feta
Creamy Jalapeno Hummus Dressing:
- 1 small Jalapeno – seeded, ribbed & roughly chopped*
- 1 small Clove Garlic – smashed & peeled
- ½ Cup Hummus store-bought or homemade
- 1 ½ - 3 TBS Water *
- 2 ½ tsp Lemon Juice
Optional Add-ins & Garnishes: Sliced Avocado, Microgreens, Sliced Jalapenos, Sliced Scallions, Lemon Wedges, Chickpeas, Pita Wedges
Instructions
- Preheat oven: Arrange oven racks to upper and lower 1/3rd positions in the oven. Preheat oven to 450 degrees F (230 degrees C). Line 2 large, rimmed baking sheets with non-stick foil and lightly grease. Set aside.
- Prep broccoli & corn: Place the broccoli, in batches, in the bowl of a food processor*. Pulse until it resembled rice. Transfer broccoli to 1 of the prepared baking sheets. Drizzle with 1 tablespoon of oil and sprinkle with ¾ teaspoon salt and a scant ¼ teaspoon pepper. Toss to combine and spread the broccoli out in an even layer. Add corn to the other prepared baking sheet and drizzle with 1-2 tablespoons of oil. Season with ¾ teaspoon of salt and a scant ¼ teaspoon pepper. Toss to combine and spread the kernels out in a single layer.
- Roast the broccoli and corn in the oven for 8-10 minutes, or until cooked through, rotating the baking sheets from top to bottom and front to back in the oven half way through cooking*. Set aside to cool.
- Make the dressing: Add all the ingredients for the dressing to the bowl of a food processor. Season with a generous pinch of salt and pepper. Process until smooth. Taste and adjust for seasoning.
- To serve: In a large bowl, combine the broccoli, corn, parsley, mint, and cherry tomatoes. Toss to combine. Add half of the dressing and toss to combine. Transfer the tabouli to a serving platter, or individual plates. Top with pepitas, cheese, extra herbs and desired garnishes. Enjoy!
Video
Notes
- 1. The amount of water needed for the dressing depends on personal preference. Start with 1 ½ tablespoons of water, and add more water, a teaspoon at a time, until desired consistency is achieved.
- If you don’t have a food processor, you can turn the broccoli into broccoli rice with a box grater, or you can use a chef’s knife to finely chop it.
- If you prefer a spicier dressing, leave the ribs of the jalapeno intact.
- If you want your corn to have a more charred appearance, remove the broccoli from the oven after fully cooking in step
- Move the corn to the top shelf of the oven and switch the oven to broil. Broil for 2-4 minutes, or until charred to your liking.
Nutrition
Calories: 377kcal | Carbohydrates: 40g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 270mg | Potassium: 1196mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3135IU | Vitamin C: 185.4mg | Calcium: 157mg | Iron: 4.8mg