Cilantro Tabbouleh With Dried Cranberries Recipes

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PARSLEY TABBOULEH



Parsley Tabbouleh image

Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.

Provided by Jessie Price

Categories     Healthy Potluck Side Dish Recipes

Time 40m

Number Of Ingredients 12

1 small cucumber, peeled, seeded and diced
4 scallions, thinly sliced
1 cup water
½ cup bulgur
¼ cup lemon juice
2 tablespoons extra-virgin olive oil
½ teaspoon minced garlic
¼ teaspoon salt
1/4 cup chopped fresh mint
2 tomatoes, diced
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf parsley, (about 2 bunches)

Steps:

  • Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
  • Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 21.2 g, Fat 7.8 g, Fiber 5 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 175 mg, Sugar 3.2 g

CILANTRO TABOULI



Cilantro Tabouli image

Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!

Provided by robynmorgan

Categories     Salad     Grains     Tabbouleh

Time 3h35m

Yield 6

Number Of Ingredients 11

2 ¼ cups water
1 cup bulgur wheat
2 tomatoes, seeded and finely chopped
2 green onions, sliced into thin slivers
¾ cup coarsely chopped fresh cilantro
2 cloves garlic, minced, or to taste
2 lemons, juiced
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon freshly cracked pepper
salt to taste

Steps:

  • Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
  • Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 11.8 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 11.8 mg, Sugar 1.5 g

CRANBERRY-WALNUT TABBOULEH



Cranberry-Walnut Tabbouleh image

Make and share this Cranberry-Walnut Tabbouleh recipe from Food.com.

Provided by spatchcock

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup Bulgar wheat
1/2 cup chopped dried cranberries
1 cup boiling water
1/2 cup chopped fresh parsley
1/4 cup minced red onion
1/4 cup fresh lemon juice
2 tablespoons chopped walnuts, toasted
2 tablespoons chopped of fresh mint
1 1/2 tablespoons walnut oil or 1 1/2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine bulgur and cranberries in a medium bowl.
  • Add 1 c boiling water.
  • Let stand 30 miniutes or so until water is absorbed and buligur is soft.
  • Fluff mixture with a fork.
  • Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

CILANTRO TABBOULEH WITH DRIED CRANBERRIES



Cilantro Tabbouleh With Dried Cranberries image

A modern remake of the classic Middle Eastern Tabbouleh. This would be terrific as a side with grilled meat or vegetables in the summer or a roast in the cooler seasons. A quick substitution of vegetable stock makes this dish vegetarian. Note the cooking time includes 3 hours for chilling the bulghar. (109 cal, 0g fat, 5g fiber) For diabetics, one portion is 1 starch; .5 other carb or 1.5 carb choices.

Provided by justcallmetoni

Categories     Grains

Time 3h50m

Yield 12 serving(s)

Number Of Ingredients 11

cooking spray
1/4 cup shallot, finely chopped
4 1/2 cups fat free chicken broth or 4 1/2 cups vegetable stock
2 cups bulgur wheat
2 cups cucumbers, seeded and chopped
1/3 cup dried cranberries
1/2 cup fresh cilantro, snipped
1 teaspoon lime zest, finely grated
1/4 cup lime juice
1/4 teaspoon pepper
lime wedge (optional)

Steps:

  • Prepare a large saucepan with a quick shot of cooking spray. Place over medium heat.
  • Add the diced shallots and cook, stirring frequently, about 3 minutes until the shallots begin to soften. Add stock and bring to a boil. Once boiling, add the bulgar and reduce to a low simmer. Cover and cook for 15 minutes. Transfer the cooked bulgar to a bowl and chill for three hours.
  • In a second bowl, combine the cucumbers, chopped cilantro, cranberries, pepper and lime zest. Combine this mix with the chilled bulgar mixing well until it is fully incorporated.
  • Serve with lime wedges.
  • Note: This keeps well in the refrigerator for up to 24 hours.

Nutrition Facts : Calories 34.7, Fat 0.2, Sodium 186.8, Carbohydrate 7.7, Fiber 1.6, Sugar 0.6, Protein 1.4

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