Almond Tabbouli Salad Recipes

ALMOND TABBOULEH

Almond tabbouleh image

Provided by Rehana Khambaty

Number Of Ingredients 1

Ingredients

2/3 cups - chopped natural almonds , 1 cups - bulgur (cracked wheat) , 1 cups - quartered cherry tomatoes , 1 or a 1/2 cup raisins , 2/3 cups - sliced green onions , 1/2 cups - lightly packed chopped , 1 parsley , 2 tbsp - chopped fresh mint , 1/3 cups - lime or lemon juice , 1/4 cups - almond or other polyunsaturated , 1 oil , 1/4 tsp - pepper,

Steps:

Spread almonds in a shallow pan. , Toast in a mode oven (350F) 10 minutes, or until lightly browned, stirring once or twice while toasting; cool. , Place bulgur in large bowl. Pour boiling water over to just cover. Let stand until water is absorbed. , Add cherry tomatoes or raisins, green onions, AD217parsley, mint, lime or lemon juice, oil and pepper. , Toss until mixed. Cover and chill.,

Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams

POMEGRANATE AND ALMOND TABBOULEH

Pomegranate and Almond Tabbouleh image

Tabbouleh is a parsley and bulgur salad with roots in Middle Eastern cuisine. New Orleans chef Alon Shaya enlivens his version with herbs and spices such as fresh mint, garam masala, and allspice, in addition to almonds and bright pomegranate seeds.

Provided by Alon Shaya

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 bunch parsley, flat or curly, about 3 cups loosely packed
1/4 cup sliced almonds (skin-on), oven-toasted at 350 F for 5 minutes
1 cup water
kosher salt
1/2 cup bulgur, crushed wheat
Small handful of mint leaves, about 1 tablespoon, thinly sliced
1/2 cup pomegranate seeds, fresh or frozen
1 lemon, divided
1 tablespoon extra-virgin olive oil
1/4 red onion
2 tablespoons extra-virgin olive oil
1/2 teaspoon garam masala
1/8 teaspoon allspice

Steps:

Tabbouleh: Pull parsley leaves from stems; discard stems. Bunch the parsley leaves together, then coarsely chop. Add to a bowl, along with the almonds.
Add 1 cup water and a pinch of salt to a small pot and bring to a boil. Add bulgur, stir, and turn off heat. Cover the pot with a towel and set aside, for at least 10 minutes and up to 20, to "bloom" the bulgar: it will absorb the water and soften.
Pull mint leaves from stems. Stack the leaves, tightly roll, and thinly slice perpendicular to the roll to create thin ribbons. (This technique is called "chiffonade.") You should have about a tablespoon. Add mint to the bowl, followed by pomegranate seeds. Add the zest and juice of half a lemon to the bowl. Drizzle in olive oil and toss to coat. Dice onion and add to salad.
Vinaigrette: In a small bowl, add olive oil, juice from remaining half of lemon, garam masala, and allspice. Season with a big pinch of salt, then whisk to combine. Drizzle the vinaigrette into the salad and stir. Add ¼ cup softened bulgur to the salad. (Chef Shaya prefers more parsley than bulgur, but you can adjust to your liking.) Serve at room temperature.

MEDITERRANEAN TABBOULEH SALAD

Mediterranean Tabbouleh Salad image

Hearty cooked whole grains are tossed in a lemon vinaigrette, then mixed with chopped parsley, cucumber, cherry tomatoes, and mint leaves.

Provided by Minute Rice

Categories Trusted Brands: Recipes and Tips Minute® Rice

Yield 4

Number Of Ingredients 13

Ingredients

1 bag Minute® Multi-Grain Medley, uncooked
1 cup vegetable broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon shallots, minced
¼ teaspoon Dijon-style mustard
½ cup chopped fresh parsley
½ cup cucumber, peeled, seeded, and chopped
½ cup cherry tomatoes, halved
2 green onions, sliced
1 tablespoon fresh mint leaves, chopped
Salt and ground black pepper, to taste
¼ cup crumbled feta cheese

Steps:

Prepare Multi-Grain Medley according to package directions, substituting broth for water. Cool.
In a large bowl whisk together olive oil, lemon juice, shallots and mustard. Fold in Multi-Grain Medley and remaining ingredients. Season with salt and pepper to taste. If desired, top with feta cheese.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 15.2 g, Cholesterol 8.3 mg, Fat 10 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 292.8 mg, Sugar 1.8 g

ALMOND TABBOULI SALAD

Almond Tabbouli Salad image

Filled with herbs and nuts and grains, this is wonderfully healthy and a pleasure to eat! Africa/Middle East recipe.

Provided by Sharon123

Categories Grains

Time 25m

Yield 2 quarts

Number Of Ingredients 11

Ingredients

1 cup uncooked cracked wheat
2 cups boiling water
1 1/2-2 cups chopped tomatoes
1 1/2 cups chopped parsley
1 cup sliced green onion
1 cup chopped toasted almond
1/2 cup almond oil (or extra virgin olive oil)
1/2 cup fresh lemon juice
1/4 cup chopped of fresh mint (or 2 tsp. dried mint, crumbled)
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Soak the cracked wheat in boiling water 1 hour; drain. Mix in tomatoes, parsley, green onions and almonds. Combine almond or olive oil with lemon juice, mint, salt and pepper. Toss dressing with cracked wheat mixture.
Chill several hours for flavors to blend. Enjoy!
Makes about 2 quarts.

Nutrition Facts : Calories 1070.2, Fat 92.4, SaturatedFat 7.5, Sodium 1220.3, Carbohydrate 52.8, Fiber 14.2, Sugar 9.9, Protein 23.1

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