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Raw Broccoli & Pomegranate Tabouli - The Brick Kitchen
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Raw Broccoli & Pomegranate Tabouli with Harissa Chicken Skewers
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
An easy, fresh summer salad served with spicy harissa chicken skewers and a lemony, garlicky tahini yogurt sauce. Tabouli adapted from Cook Republic
Servings: 4 -6
Author: Claudia Brick
Ingredients
Tahini Yogurt Sauce
  • 2 tablespoons tahini
  • 1/2 cup greek yogurt
  • 1 clove garlic , minced
  • juice 1/2 lemon
  • coarsely ground salt and pepper
  • water to thin 1/4 cup
Harissa Chicken Skewers
  • heaped1/4 cup harissa ,
  • 1 tablespoon olive oil
  • 8 chicken thighs , skinless and boneless, cut into chunks
  • 10-12 skewers
Raw Broccoli & Pomegranate Tabouli
  • 1 head raw broccoli , florets and stem, roughly chopped (about 350-400g)
  • 1 packed cup parsley , finely chopped
  • 1 cup mint , finely chopped
  • 1/2 cup uncooked bulgar wheat (soak according to packet instructions, makes about 1 cup when cooked)
  • 1 lebanese cucumber , diced
  • 1 punnet cherry tomatoes , halved
  • 1/2 cup thinly sliced spring onion
  • 1/4 cup pumpkin seeds , toasted
  • seeds from a pomegranate
  • 3 tablespoons olive oil
  • juice of 2 lemons
  • 1 teaspoon pomegranate molasses
  • coarsely ground salt and pepper
  • pita or turkish bread to to serve
Instructions
Tahini Yogurt Sauce
  1. In a small bowl, combine the tahini, greek yogurt, minced garlic and lemon juice
  2. Season to taste with salt and generous ground pepper.
  3. Thin with water until desired consistency - I usually go for a thick pouring consistency, which takes about 1/4 cup of water.
  4. Refrigerate until ready to use
Harissa Chicken Skewers
  1. In a large bowl, combine the chicken, harissa and olive oil until chicken is thoroughly coated.
  2. Cover and marinate for at least an hour or up to overnight.
  3. Soak skewers in water for about 20 minutes or longer (to avoid burning on the barbecue).
  4. Skewer the harissa chicken chunks on the skewers.
  5. Cook on a barbecue or in a grill pan over medium heat until cooked through, about 8-10 minutes depending on the size of your chicken chunks
  6. Serve chicken skewers with the raw broccoli tabouli, tahini yogurt sauce and pita or turkish bread.
Raw Broccoli & Pomegranate Tabouli
  1. Blitz the broccoli in a food process until it reaches small coarse pieces that are still crunchy (don’t blitz it so far that it turns into a puree / fine meal).
  2. Cook the bulgar wheat according to packet instructions (usually soak in boiled water for 10 minutes, then drain).
  3. In a large bowl, combine the blitzed broccoli, finely chopped parsley and mint, bulgar wheat, cucumber, cherry tomatoes, spring onion, pumpkin seeds and pomegranate seeds.
  4. In a small jar, combine the olive oil, lemon juice and pomegranate molasses - shake to emulsify. Season with generous salt and pepper.
  5. Pour the dressing over the salad and toss to combine
  6. Serve with the grilled chicken skewers, tahini yogurt sauce and warm pita or turkish bread.