Baby Tomato And Fresh Herb Tabbouleh Recipes

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LEMON AND FRESH HERB TABBOULEH



Lemon and Fresh Herb Tabbouleh image

Provided by Bonnie Sanders Polin, Ph.D,

Categories     Salad     Herb     Lemon     Mint     Basil     Healthy     Dill     Cilantro     Parsley     Bulgur

Yield Makes 8 servings

Number Of Ingredients 11

1/2 cup medium- or fine-grain bulgur
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 cups finely chopped fresh flat-leaf parsley (about 3 bunches)
3/4 cup diced red onion
2 medium tomatoes, seeded and diced
1/3 cup finely chopped fresh mint
1/4 cup finely chopped fresh basil
3 tablespoons finely chopped fresh dill
3 tablespoons finely chopped fresh cilantro
1/3 cup fresh lemon juice

Steps:

  • 1. Bring a kettle of water to a boil. Stir together the bulgur and 1 tablespoon of the oil in a heatproof bowl. Add boiling water to cover. Cover the bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid.
  • 2. Transfer the bulgur to a large bowl and toss with the remaining 1 tablespoon oil and the rest of the ingredients until everything is well mixed. Cover and refrigerate for at least 3 hours. Serve cold.

TABBOULEH RECIPE BY TASTY



Tabbouleh Recipe by Tasty image

Here's what you need: fresh parsley, medium tomatoes, salt, fresh lemon juice, fine grain bulgur, water, english cucumber, scallions, olive oil, salt, pepper, fresh mint leaf

Provided by Merle O'Neal

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12

3 bunches fresh parsley
2 medium tomatoes
1 teaspoon salt
½ cup fresh lemon juice, plus 2 tbsp, divided
½ cup fine grain bulgur, or medium grain, rinsed and drained
1 cup water
1 english cucumber, diced
2 scallions, thinly sliced
½ cup olive oil
½ teaspoon salt
½ teaspoon pepper
2 tablespoons fresh mint leaf, thinly sliced

Steps:

  • Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
  • Chop the parsley very finely and transfer to a medium bowl.
  • Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
  • Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
  • Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
  • Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 334 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 4 grams, Protein 3 grams, Sugar 4 grams

TOMATO AND CABBAGE TABBOULEH



Tomato and Cabbage Tabbouleh image

Provided by Anissa Helou

Categories     Tomato     Side     Summer     Cabbage     Bulgur     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 cup bulgur (not quick-cooking)
1/2 medium head green cabbage, cut into 1"-thick wedges, then very thinly sliced crosswise (about 4 cups)
1 small sweet onion (such as Vidalia), finely chopped
4 cups assorted small tomatoes, halved, quartered if large
3 cups coarsely chopped fresh mint
3/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
Kosher salt

Steps:

  • Place bulgur in a large bowl and add 1 1/2 cups boiling water. Let soak until softened and water is absorbed, 40-45 minutes.
  • Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.
  • Do Ahead: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.

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