BEST TABBOULEH
Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant's. Recipe yields 6 servings (a little over 1 cup each).
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 10
Steps:
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you're ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems-you can do this by hand, but it's much easier in a food processor with the standard "S" blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn't too watery). Add the strained cucumber and tomato to the bowl.
- In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary-add another tablespoon of lemon juice for zing, or salt for more overall flavor.
- If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
Nutrition Facts : Calories 172 calories, Sugar 1.8 g, Sodium 399.1 mg, Fat 13 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 14 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0 mg
TABBOULEH
Steps:
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
TABBOULEH WITH RED AND GOLD TOMATOES
A topping of red and gold tomatoes makes for a beautiful version of this parsley-flecked whole-grain salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Place bulgur and water in a medium bowl, and stir. Cover, and let stand for 30 minutes. Drain, pressing lightly to remove excess water.
- Return bulgur to bowl. Stir in parsley, mint, scallions, onion, cucumber, lemon juice, and 3 tablespoons oil. Season with pepper and 3/4 teaspoon salt.
- Combine shallot, mustard, vinegar , and 1/2 teaspoon salt in a bowl. Pour in remaining 2/3 cup oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
- Arrange lettuce on a large platter, and pile tabbouleh on top. Toss tomatoes with 1/4 cup dressing, and arrange on top of tabbouleh. Drizzle another 1/4 cup dressing over tomatoes, and season with pepper. Serve with remaining dressing on the side.
ROASTED PEPPERS WITH BASIL
Roasting peppers yields a sweet, smoky flavor, and a silky texture. Mix in some fresh basil, and you have a titillating treat! It's absolutely delicious, plus it contains less than one gram of fat and zero cholesterol. -Tammy Landry, Saucier, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes., Peel off and discard charred pepper skin. Remove stems and seeds. Cut peppers into 1/4-in. strips; place in a bowl. Add basil and garlic; toss to coat. Drizzle with vinegar and sprinkle with salt; toss to coat. Cover and let stand for 30 minutes before serving.
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
TABBOULEH I
Steps:
- Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
- Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g
BASIL TABBOULEH
Categories Salad Herb Tomato Side Mint Basil Cucumber Summer Bulgur Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a bowl wash the bulgur in several changes of cold water, letting it settle to the bottom before pouring off most of the water, until the water is clear and drain it in a large fine sieve. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let the bulgur soak for 1 hour.
- While the bulgur is soaking, in a large bowl stir together the onion, the salt and the allspice and let the mixture stand for 30 minutes. Drain the bulgur in the sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion, the lemon juice, the oil, the cucumber, the tomato, and salt and pepper to taste, and toss the salad well.
ROASTED RED PEPPERS WITH BASIL OIL
Steps:
- Preheat the oven to 500 degrees F.
- Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.
- For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.
- When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves
FETTUCCINE WITH RED PEPPER AND BASIL SAUCE
Categories Blender Pasta Sauté Quick & Easy Basil Bell Pepper Summer Simmer Boil Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender purée the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, the lemon juice, and salt and pepper to taste and keep the sauce warm.
- In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta well, and serve it with the Parmesan.
ROASTED-TOMATO TABBOULEH
Tomatoes -- even out-of-season ones -- take on an intense, almost sweet flavor when roasted, making this typically warm-weather side dish a year-round option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes about 4 cups
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Place bulgur in a heatproof bowl, add boiling water, and stir. Cover tightly, and refrigerate until liquid has been absorbed, about 1 hour.
- Combine chopped herbs. Toss tomatoes with garlic, vinegar, 1 teaspoon oil, and 2 tablespoons chopped herbs on a rimmed baking sheet, and roast until tomatoes begin to soften, about 12 minutes. Let cool.
- Add roasted-tomato mixture, remaining chopped herbs, scallions, lemon juice, salt, pepper, and remaining 2 teaspoons oil to bulgur, and gently toss. Garnish with whole herb leaves.
Nutrition Facts : Calories 184 g, Fiber 9 g, Protein 6 g, SaturatedFat 1 g, Sodium 447 g
TABBOULEH WITH ROASTED PEPPERS
Make and share this Tabbouleh With Roasted Peppers recipe from Food.com.
Provided by keeney
Categories < 60 Mins
Time 1h
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the bulgar in a bowl and stir in the boiling water, lemon juice, and olive oil. Coer and refrigerate for 30 minutes. Remove and fluff with a fork.
- Coarsley chop the roasted peppers and add them to the bulgar. Using a fork, mix in the tomatoes and mint leaves. Season well with salt and pepper. Serve chilled or at room temperature.
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
TEXAS TABBOULEH
I used to live in Texas and since moving away, missed those classic Tex-Mex flavors that were always such a big part of my meals. I decided to create a fresh and healthy salad that reminds me of traditional pico de gallo. My friends especially love it because it's so different; it's always a pretty popular dish at our gatherings. -Tammy Davis, Arlington, Virginia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely., Stir in tomatoes, onions, peppers, cilantro, lime juice, oil, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.
Nutrition Facts : Calories 139 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
BASIL AND RED PEPPER TABBOULEH
Uber simple & delicious - room temp or refrigerated from The Times-Picayune. Use what you've got in the garden for this one. It'll all be good!
Provided by Busters friend
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first four ingredients in a microwavable dish, stir well, cover, and microwave for 3 and 1/2 minutes on HIGH. Uncover and fluff well with a fork.
- Stir in remaining ingredients, adding salt and hot sauce to taste. Taste and adjust seasonings.
- Serve right away or refrigerate.
Nutrition Facts : Calories 66.8, Fat 6.5, SaturatedFat 1.9, Cholesterol 5.1, Sodium 528.6, Carbohydrate 2.3, Fiber 0.3, Sugar 0.1, Protein 0.4
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