Tabbouleh is a fresh and zingy Middle Eastern salad normally made with bulgur wheat, which is a high-carb grain. I substitute broccoli rice for bulgur, and I must say I think this version is better than the original. This salad keeps for two days in the fridge.
1. Season the lamb chops with salt. Combine half the olive oil with the spices in a small bowl and rub the chops with it.
2. Combine the broccoli florets, fresh herbs, scallions and garlic in the bowl of a food processor and pulse until the broccoli resembles rice or couscous. Pour into a salad bowl and season with salt.