Brigittes Tabbouleh Salad Recipes

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BRIGITTE'S TABBOULEH SALAD



Brigitte's Tabbouleh Salad image

What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous dish.

Provided by Frederic Van Coppernolle

Categories     salads and dressings, side dish

Time 3h10m

Yield Serves 4 to 6

Number Of Ingredients 14

1/2 cup tomato juice
1 1/2 cups instant couscous
1/4 cup olive oil
1 cup fresh or canned cooked chickpeas
1 1/2 cups diced tomatoes
1 cup peeled, seeded and diced cucumber
1 teaspoon finely chopped garlic
3 tablespoons finely chopped shallots
Zest of 1/2 lemon
3 tablespoons lemon juice
2 cups tightly packed mint leaves, finely chopped
2 teaspoons salt
Black pepper to taste
Tabasco or cayenne pepper

Steps:

  • Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put the couscous in a large heatproof bowl and pour the hot liquid over it. Add the oil, stir and cover with plastic wrap. Set aside.
  • In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic, shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover and refrigerate for at least three hours and preferably overnight to allow the flavors to blend.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 525 milligrams, Sugar 4 grams

BRIGITTE'S TABBOULEH SALAD



Brigitte's Tabbouleh Salad image

Brigitte Bardot (for those of you who don't know she was an old French actress who was a vegetarian) loved this tabbouleh salad which is closer to a couscous dish. You can try it if you liked her, or you can try it because it tastes awesome! Minty, lemony and absolutely refreshing. Good for picnics. Refrigeration time is not included in prep time. From today's Sunday NY Times.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup tomato juice
1 1/2 cups instant couscous
1 tablespoon olive oil (or up to 1/4 cup)
1 cup chickpeas, canned
1 1/2 cups tomatoes, diced
1 cup cucumber, peeled, seeded and diced (about 1 small)
1 teaspoon garlic, finely chopped
3 tablespoons shallots, finely chopped (about 1 bulb)
1/2 lemon, zest of
3 tablespoons lemon juice (l whole lemon)
1 1/2-2 cups mint leaves, tightly packed and finely chopped (or to taste)
2 teaspoons salt
black pepper, to taste
cayenne (your favorite) or hot sauce (your favorite)

Steps:

  • Bring 1 cup water and tomato juice to a simmer in a small saucepan.
  • Put the couscous in a large heatproof bowl and pour the hot liquid over it.
  • Add the oil, stir and cover with plastic wrap; set aside.
  • In another bowl, stir together everything except the hot sauce.
  • Fluff the couscous with a fork, add to vegetables and mix.
  • Finish with hot sauce to taste.
  • Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
  • Serve with extra hot sauce to taste.

Nutrition Facts : Calories 382.4, Fat 4.8, SaturatedFat 0.7, Sodium 1438.4, Carbohydrate 72.6, Fiber 7.8, Sugar 3.6, Protein 12.9

TABBOULEH SALAD



Tabbouleh salad image

This classic and well-loved Middle-Eastern dish is perfect to serve with fish

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 9

250g couscous
4 vine-ripened tomatoes
half a cucumber
1 bunch spring onions , sliced
2 x 20g packs fresh parsley
grated zest of a lemon
6 tbsp olive oil
2 tbsp lemon juice
1 crushed garlic clove

Steps:

  • Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
  • Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
  • Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

Nutrition Facts : Calories 320 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium

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Top Asked Questions

How to make traditional tabouli salad?
Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
What to eat with tabbouleh?
My dad's famous tabbouleh recipe. White beans, spinach, and extra veggies add an extra punch to this delicious and refreshing salad dish. This is great on a hot summer night, served with warm pita bread and garnished with black olives and feta cheese. This recipe is the real deal!
What is tabbouleh?
Browse trusted recipes for the classic bulgur salad, tabbouleh, and twists on the classic like couscous tabbouleh and quinoa tabbouleh. A wonderful fresh and healthy salad alternative to any meal. Especially delicious in the warmer months when fresh local ingredients are in abundance.
What is tabbouleh salad made of?
This fresh Tabbouleh Salad is a Middle Eastern classic made up of parsley, veggies, and bulgur. Easy to prepare and keeps great in the fridge it is the perfect accompaniment to a mezze platter or a healthy side dish option.

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