Tabbouleh salad with vegetable rice

Time: 30 min.
Complexity: easily
Servings: 4

Traditionally, Middle Eastern tabbouleh salad is made with bulgur or couscous mixed with fresh herbs. However, instead of grains, you can also add vegetable rice made with cauliflower and broccoli. You can use store-bought frozen rice or make your own by chopping cauliflower in a food processor. The vegetable rice is sautéed in olive oil with finely chopped green beans until the vegetables are slightly softened, then tossed with chopped parsley and mint for a vibrant flavor. Dress the salad with lemon juice and olive oil and serve sprinkled with juicy pomegranate seeds.

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Recipe:

In a large nonstick skillet, heat 1 tbsp olive oil over medium-high heat. Add 12 oz frozen cauliflower rice and broccoli, 1/2 cup finely chopped green beans, 1 minced garlic clove, 1 teaspoon coarse salt, and 1/4 teaspoon black pepper; cook until crisp-tender, 2 to 3 minutes. Transfer to a bowl to cool. Stir in 1 tablespoon each lemon juice and olive oil, 1/2 tablespoon pomegranate seeds, and 1/4 tablespoon each chopped parsley and mint.