Tabouleh with broccoli and meatballs
Broccoli tabbouleh, bulgur and pomegranate seeds with harissa meatballs.
A delicious tabouleh with broccoli and meatballs. This richly filled salad gives the traditional Middle Eastern tabouleh a Western twist.
Preparation
Cook or steam the bulgur according to the package directions. Mix the ground meat with the egg, 1.5 tablespoons of World Spice Blend - Harissa, salt, and the breadcrumbs. Roll into balls of about 30 grams (the size of a ping-pong ball).
Heat the butter in the pan and fry the meatballs until brown and cooked through, about 15 minutes.
Meanwhile, chop the broccoli florets in a food processor into rice-sized pieces. Quarter the cherry tomatoes. In a small bowl, combine the yogurt with 2 teaspoons of World Spice Blend - Harissa.
In a bowl, combine the warm bulgur wheat, broccoli rice, pomegranate seeds, cherry tomatoes, cilantro leaves, and extra virgin olive oil. Serve with the harissa meatballs and yogurt dip.
Variatietip
Vegetarisch genieten van dit recept? Vervang het rundergehakt voor vegetarisch gehakt of laat de gehaktballetjes weg.
Ingredients
- 500 g rundergehakt
- 1 broccoli
- 125 g cherrytomaten
- 100 g granaatappelpitjes
- 100 g magere yoghurt
- 150 g bulgur
- 1 ei
- 2 el World Spice Blend - Harissa
- 2 tl Korianderblad
- 50 g paneermeel
- 25 g boter
- 3 el olijfolie extra vierge
- Zwarte peper, naar smaak
- Zeezout, naar smaak
Supplies
- Food processor
