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 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
TABBOULEH II
Steps:
- Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
- Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 19.2 g, Fat 3 g, Fiber 5.7 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 19.6 mg, Sugar 5.4 g
TABOULEH
Tabouleh, also known as tabbouleh, is a classic Middle Eastern salad. The fresh veggies and mint leaves make it light and refreshing on a hot day. -Michael & Mathil Chebat, Lake Ridge, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.
Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
MEXICAN TABBOULEH
A twist on tabbouleh - Mexican style. Perfect for summer parties, this recipe is fresh, easy and healthy.
Provided by zesttoimpress
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Bring the chicken stock to a boil on high in a medium saucepan. Remove from heat and add bulgur wheat. Stir to mix well, then cover and set aside. It needs to sit for 30 minutes, so now we work on the other components.
- Chop, slice and dice the veggies (tomatoes, green pepper, onion, chile) and throw them, beans and corn in a medium salad bowl, or if you plan on saving some for later in the week, it's easiest to put it directly in a large bowl of your food storage container of choice.
- Add dressing ingredients (the next 8 ingredients) to a bowl except oil, add slowly at the end whisking until combined.
- Allow bulgur wheat to cool, then add it to the veggies and toss to combine. Pour on the dressing and toss to coat. Cover and refrigerate for at least one hour. Remove from the fridge, add avocado, toss to combine (if you're looking at leftovers, keep avocado separate, tightly wrapped). Top with chips. Ole!
Nutrition Facts : Calories 297.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 1.2, Sodium 455.7, Carbohydrate 49.2, Fiber 11.5, Sugar 12.4, Protein 10.8
CLASSIC TABBOULEH
From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!
Provided by Kozmic Blues
Categories Grains
Time 25m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix bulgar wheat and 1 tbsp olive oil in a bowl.
- Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
- Drain well in a strainer.
- Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
- Add salt and pepper to taste, and refrigerate until ready to serve.
Nutrition Facts : Calories 95.9, Fat 5.8, SaturatedFat 0.8, Sodium 16.2, Carbohydrate 10.6, Fiber 2.9, Sugar 2.3, Protein 2.2
MEXICAN TABBOULEH
A twist on tabbouleh, Mexican style! Perfect for summer parties, this recipe is fresh, easy, and nutritious. Top with crushed tortilla chips (such as Tostitos®). Ole!
Provided by Zest to Impress
Categories Tabbouleh Salad
Time 1h55m
Yield 8
Number Of Ingredients 18
Steps:
- Bring chicken stock to a boil in a medium saucepan over high heat. Remove from heat and pour in bulgur wheat. Stir to mix well, then cover and let sit for 30 minutes.
- Meanwhile, combine black beans, corn, tomatoes, green pepper, and red onion in a medium salad bowl. Halve chile pepper and scrape out seeds; reserve for dressing. Dice chile and mix into the bowl.
- Place chile seeds, lime juice, cilantro, lime zest, honey, vinegar, garlic, cumin, and salt in a bowl. Slowly pour in olive oil, whisking until dressing is combined.
- Uncover bulgur and let cool, about 10 minutes. Add to the vegetable mixture and toss to combine. Pour in dressing and toss to coat. Cover salad and refrigerate for at least 1 hour.
- Dice avocado and toss into the salad before serving.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 44.2 g, Cholesterol 0.8 mg, Fat 7.3 g, Fiber 11.3 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 817.3 mg, Sugar 7.3 g
MEDITERRANEAN TABBOULEH SALAD
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
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
MEXICAN TABBOULEH ESPECIAL
Middle Eastern Tabbouleh with a Mexican riff. An interesting addition to the usual sides for southwestern fare. This one was my own experiment and I think you will enjoy it. Some substitutions: 1 used Penzey's Southwestern seasoning for the chili powder and reduced the salt. I used Cacique brand Queso Fresco. I used corn oil instead of olive oil for a more traditional southwestern flavor profile.
Provided by Doug Mc
Categories Grains
Time 1h30m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place the bulgur in a bowl and cover with the boiling water. Cover and allow to sit for an hour. Meanwhile, prepare the other items. Drain the unabsorbed water and add all the remaining items to the bulgur wheat. Mix and taste to adjust the seasonings. Chill and serve.
Nutrition Facts : Calories 140.8, Fat 9.6, SaturatedFat 1.3, Sodium 418.6, Carbohydrate 14.4, Fiber 3.7, Sugar 3.4, Protein 2.2
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