TABOULI SALAD RECIPE
Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.
Provided by The Mediterranean Dish
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- 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.
- Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
- Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
- Now add the the lime juice and olive oil and mix again.
- For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
- Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus
Nutrition Facts : Calories 190 calories, Sugar 8.5 g, Sodium 396.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 3.1 g, Protein 3.2 g, Cholesterol 0 mg
RATATOUILLE TABBOULEH SALAD
Hearty bulgur and colorful vegetables create a satisfying salad that can be served as a side or a main course.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- In medium bowl, place bulgur and 1/2 teaspoon of the salt. Pour boiling water over bulgur; let stand 1 hour. Drain any remaining liquid from bulgur.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add zucchini, yellow squash, onion, tomatoes and 1/2 teaspoon salt; cook about 6 minutes, stirring frequently, until vegetables are tender.
- In large bowl, toss vegetable mixture, bulgur, parsley, vinegar and remaining 1/2 teaspoon salt.
Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 8 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 0 g
RATATOUILLE SALAD
Traditional ratatouille ingredients-eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs-are even better when tossed as a salad!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h40m
Number Of Ingredients 14
Steps:
- Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
- Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 105, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 230 mg
RATATOUILLE SALAD RECIPE BY TASTY
Here's what you need: olive oil, large eggplant, salt, pepper, red bell pepper, yellow bell pepper, small white onion, garlic, yellow squash, zucchini, fresh thyme, roma tomatoes, lemon, white quinoa, water, fresh basil
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 16
Steps:
- Heat a bit of olive oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown and softened, 5-10 minutes. Remove from the pan and drain on paper towels.
- Heat more oil in the pan, then add the bell peppers. Cook, stirring occasionally, until softened, 2-3 minutes.
- Add the onion and garlic and cook, stirring, until the onions are soft and golden, about 3 minutes. Remove the peppers and onions from the pan.
- Add the yellow squash and zucchini, season with salt and pepper, and cook squash have cooked down a bit, about 5 minutes.
- Add the thyme and tomatoes, season with more salt, then add the lemon juice. Increase the heat to high and cook until mixture is sizzling. Cook, stirring occasionally, until the tomatoes start to release their juices, about 2 minutes.
- Return the eggplant and pepper mixture to the pan, stir to combine, then remove the pan from the heat.
- Add the quinoa and water to a large skillet and stir to combine. Bring to a boil, then cover and reduce the heat to low. Simmer until the liquid is absorbed, about 20 minutes.
- Spoon the vegetables over quinoa and sprinkle the basil on top. Serve warm.
- Enjoy!
Nutrition Facts : Calories 673 calories, Carbohydrate 111 grams, Fat 20 grams, Fiber 20 grams, Protein 20 grams, Sugar 30 grams
TABOULEH SALAD
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving.
TABBOULEH
Add a tasty dish to your family's Arabian dinner! Serve this colorful salad featuring bulgur, tomatoes and Progresso™ chickpeas - ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat water to boiling over medium-high heat. Add bulgur; reduce heat. Cover; simmer 13 to 15 minutes or until water is absorbed. Transfer to large bowl; cool completely.
- Add chickpeas, tomatoes, cucumber, onions, cheese, parsley, mint and salt to bulgur; toss gently. In small bowl, stir lemon juice and oil with wire whisk. Pour over bulgur mixture; toss gently to coat.
Nutrition Facts : Calories 190, Carbohydrate 31 g, Fat 1, Fiber 7 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg
TABBOULEH SALAD
Enjoy this mint- and parsley-flavored couscous salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat broth to boiling in 2-quart saucepan. Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
- Mix couscous and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg
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