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.
NO COOK TABBOULEH
This is NOT traditional, nor is it heavy. It's a light, fresh, colorful alternative. I use on sandwiches and tacos. Cooking time is the time it should sit to mingle flavors.
Provided by riffraff
Categories Lunch/Snacks
Time 54m
Yield 9 cups
Number Of Ingredients 10
Steps:
- Stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl.
- Let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts.
- Add the remaining ingredients and stir well.
- Add more lemon juice to taste.
- Cover and refrigerate for 24 hours or so.
Nutrition Facts : Calories 276, Fat 12.5, SaturatedFat 1.8, Sodium 10.1, Carbohydrate 35.7, Fiber 3.5, Sugar 3, Protein 5.9
TABBOULEH
You've likely had Tabbouleh, a traditional Middle Eastern side dish, many times. Learn how to make this mix of bulgur, tomatoes, cucumbers, scallions, parsley, and mint at home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Soak the bulgur in hot water for 10 minutes to plump the grains.
- Drain well and add the tomatoes, cucumber, scallions, parsley, mint, lemon juice, and oil. Toss well and season with salt and pepper.
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
Provided by Molly O'Neill
Categories project, salads and dressings
Time 4h15m
Yield Six servings
Number Of Ingredients 9
Steps:
- Place the bulgur in a bowl with cold water to cover and allow it to soften for 2 to 3 hours. Wrap in a clean kitchen towel and drain.
- Drain excess liquid from the tomatoes and cucumber. In a large bowl, combine the bulgur, tomatoes, cucumber, onion, mint and parsley. Add the lemon juice, oil and salt and mix well. Refrigerate for at least 1 hour.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 454 milligrams, Sugar 4 grams
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
SAADA'S TABBOULEH
Provided by Rachel Shakerchi
Categories Salad Herb Onion Tomato Appetizer Side No-Cook Vegetarian Quick & Easy Lunch Mint Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Place bulgur in large bowl. Pour enough warm water over to cover generously. Let stand until bulgur softens, about 15 minutes. Drain well, pressing out excess water. Return bulgur to same large bowl.
- Meanwhile, finely chop parsley, mint and green onions in processor. Add bulgur. Mix in tomatoes, then lemon juice, oil and cumin. Season generously with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature.)
"OVERNIGHT" TABBOULEH
Categories Food Processor Pepper Tomato Side No-Cook Bell Pepper Carrot Summer Healthy Parsley Bulgur Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Place bulgur and onions in large bowl. Finely chop parsley in processor. Add to bulgur. Finely chop carrots in processor; add to bulgur. Finely chop bell pepper in processor; add to bulgur. Add tomato juice and next 5 ingredients; toss. Cover; chill overnight. Mix thyme into tabbouleh. Season with salt and pepper; serve.
TABBOULEH RECIPE BY TASTY
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
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
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