Roasted Tabbouleh Recipes

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TABBOULEH



Tabbouleh image

Provided by Ina Garten

Categories     side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

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.

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

ROASTED TABBOULEH



Roasted Tabbouleh image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 8

3 pints cherry or grape tomatoes
1/4 cup extra-virgin olive oil, divided
Salt and pepper
1 cup coarse bulgur
1 medium red onion, cut crosswise into thin slices
1 can (15.5 ounces) chickpeas, rinsed and drained
2 bunches parsley, roughly chopped (1 1/2 to 2 cups)
Lemon juice, plus wedges for serving

Steps:

  • Preheat oven to 450 degrees with racks in middle and lower thirds. On a rimmed baking sheet, toss tomatoes with 5 teaspoons olive oil, season with salt and pepper, and roast on bottom rack of oven until soft and skins have blistered and burst, about 30 minutes. On a separate, small baking sheet, spread bulgur in an even layer and toast on top rack of oven until fragrant and deep golden, stirring halfway through, 15 minutes. Transfer bulgur to a large bowl.
  • Add onion to the tomatoes, stir to combine, and season with salt and pepper. Roast until onion is soft and golden, flipping halfway through, about 15 minutes.
  • Meanwhile, cook bulgur according to package instructions. Transfer to the large bowl, season with salt and pepper, stir in chickpeas; let cool if still warm. Stir in parsley, tomatoes, onions, 1 tablespoon olive oil, and lemon juice to taste and transfer to serving platter. Serve warm or at room temperature with lemon wedges.

ROASTED VEGETABLE TABBOULEH WITH GRILLED FLAT BREAD AND YOGURT-TAHINI DRESSING



Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing image

Provided by Rachael Ray : Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 23

1 small chile pepper, finely chopped
1 small zucchini, seeded and chopped
1 1/2 cups bulgur wheat
1 bulb fennel, trimmed and chopped
1 small red bell pepper, seeded and chopped
1 small to medium butternut squash, peeled and diced in bite-size pieces
1/2 cup EVOO, plus some for drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg
3 lemons, juiced
3 cloves garlic, grated or pasted
1 pomegranate
1 packed cup fresh parsley leaves, chopped
1/2 cup fresh mint leaves, finely chopped
1 red onion, finely chopped
1/2 cup Greek yogurt
1/4 cup tahini paste
1/2 teaspoon ground cumin
6 naan or pita
Shredded romaine
1/4 cup toasted pistachio nuts
1/4 cup toasted pine nuts
Giardiniera (hot pickled vegetables), drained and chopped, optional garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl. Cover and let stand to cool to room temp, 30 minutes.
  • Meanwhile, arrange the fennel, red bell pepper, chile pepper and zuchhini on a baking sheet and dress with EVOO and salt and pepper. Arrange the butternut squash on a larger baking sheet, dress with EVOO and season with salt and pepper and a little freshly grated nutmeg. Roast until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes.
  • In a large mixing bowl, whisk up two-thirds of the lemon juice, about 1/2 cup EVOO, and some salt and pepper with 2 cloves garlic. Working in a large bowl of water, separate the pomegranate seeds and add to the mixing bowl, along with the parsley, mint, onions and bulgur; toss to combine.
  • In a small bowl, whisk up the yogurt, 1/4 cup water, tahini, the remaining lemon juice, the remaining clove garlic, cumin and some salt and pepper. Pour into a container and refrigerate.
  • Cool the roasted vegetables and combine with the tabbouleh. Store, covered, in the fridge for a make-ahead salad supper.
  • To serve, heat a griddle pan and douse with a splash of water. Add the naan and blister 30 seconds on each side. Fill each naan with shredded lettuce and tabbouleh salad and top with the dressing, nuts and optional chopped hot pickled vegetables.

TOASTED BUCKWHEAT TABBOULEH



Toasted Buckwheat Tabbouleh image

A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional.

Provided by Cassie

Categories     Salad     Grains     Tabbouleh

Time 35m

Yield 4

Number Of Ingredients 9

1 cup kasha (toasted buckwheat groats)
1 tablespoon olive oil
2 onions, peeled and chopped
1 clove garlic, minced, or to taste
1 cucumber, peeled and diced
¾ cup chopped fresh parsley
6 tablespoons chopped fresh mint
1 lemon, juiced
1 pinch dried mixed herbs

Steps:

  • Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
  • Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
  • Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 44.8 g, Fat 4.8 g, Fiber 7 g, Protein 6.9 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 5.2 g

ROAST CHICKEN TABBOULEH FROM ADVENTURES IN CHICKEN



Roast Chicken Tabbouleh from Adventures in Chicken image

Text excerpted from ADVENTURES IN CHICKEN © 2017 by Eva Kosmas Flores. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. "Tabbouleh is a Middle Eastern salad of cooked bulgur tossed with fresh herbs, lemon juice, and vegetables. I like to toss cubes of roasted chicken into the mix. When I lived in Los Angeles I often enjoyed a version of this tabbouleh from the Jewish deli down the street; I loved how the bursting juices of the cherry tomatoes paired with the salty succulent chicken and the bright fresh herbs in the most utterly refreshing way. It makes any incredibly hot day much more bearable."- Eva Kosmas Flores, author of Adventures in Chicken

Provided by Food.com

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs large chicken breasts, bone in and skin on
1/4 cup plus 1 teaspoon extra virgin olive oil
1/2 teaspoon dried oregano
3/4 teaspoon freshly cracked black pepper
2 cups chicken stock
1/2 cup water
1 1/3 cups bulgur
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
7 ounces cherry tomatoes, halved
1 cup finely chopped fresh parsley
3 tablespoons finely chopped of fresh mint
6 green onions, thinly sliced
5 garlic cloves, minced

Steps:

  • Preheat the oven to 375°F.
  • Coat the chicken with the 1 teaspoon olive oil, the oregano, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper and place on a baking sheet. Roast for about 1 hour, until the skin is golden and the chicken is cooked through. Let cool slightly. Peel the skin off the chicken and remove the meat from the bone by gently easing your fingers underneath the breast meat to peel it off the bone in one large piece, then cut into roughly 1-inch cubes. Set aside.
  • Bring the stock, water, bulgur, lemon zest, and 1/4 teaspoon of the remaining salt to a boil in a medium saucepan over medium heat. Cover, reduce the heat to low, and simmer until the bulgur absorbs the liquid, 12 to 15 minutes. Fluff lightly with a fork and set aside.
  • In a small bowl, whisk together the lemon juice with the remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Set the dressing aside.
  • In a large bowl, toss together the chicken, bulgur, lemon dressing, tomatoes, parsley, mint, green onions, and garlic until evenly dispersed. Serve immediately.
  • Recipe courtesy of Adventures in Chicken by Eva Kosmas Flores. Get the book here: https://www.amazon.com/Adventures-Chicken-Amazing-Recipes-AdventuresInCooking-com/dp/0544558200.

Nutrition Facts : Calories 746.6, Fat 36.9, SaturatedFat 8.5, Cholesterol 148.9, Sodium 340.4, Carbohydrate 47.3, Fiber 10.8, Sugar 4.5, Protein 57.9

TABBOULEH WITH ROASTED PEPPERS



Tabbouleh With Roasted Peppers image

Make and share this Tabbouleh With Roasted Peppers recipe from Food.com.

Provided by keeney

Categories     < 60 Mins

Time 1h

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

1 1/3 cups bulgur wheat
2 cups boiling water
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
2 roasted red peppers
2 roasted yellow bell peppers
4 ripe plum tomatoes, cut into 1/2 inch pieces
1/4 cup chopped of fresh mint
salt & freshly ground black pepper, to taste

Steps:

  • Place the bulgar in a bowl and stir in the boiling water, lemon juice, and olive oil. Coer and refrigerate for 30 minutes. Remove and fluff with a fork.
  • Coarsley chop the roasted peppers and add them to the bulgar. Using a fork, mix in the tomatoes and mint leaves. Season well with salt and pepper. Serve chilled or at room temperature.

ROASTED-TOMATO TABBOULEH



Roasted-Tomato Tabbouleh image

Tomatoes -- even out-of-season ones -- take on an intense, almost sweet flavor when roasted, making this typically warm-weather side dish a year-round option.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes about 4 cups

Number Of Ingredients 13

1 cup bulgur wheat
1 cup boiling water
1 cup loosely packed fresh basil leaves, finely chopped, plus whole leaves for garnish
1 cup loosely packed fresh mint leaves, finely chopped, plus whole leaves for garnish
1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish
4 plum tomatoes (10 ounces total), cut into wedges
1 garlic clove, minced
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
2 scallions, white and pale-green parts only, thinly sliced
Juice of 1 lemon
1 1/2 teaspoons coarse salt
Freshly ground pepper, to taste

Steps:

  • Preheat oven to 425 degrees. Place bulgur in a heatproof bowl, add boiling water, and stir. Cover tightly, and refrigerate until liquid has been absorbed, about 1 hour.
  • Combine chopped herbs. Toss tomatoes with garlic, vinegar, 1 teaspoon oil, and 2 tablespoons chopped herbs on a rimmed baking sheet, and roast until tomatoes begin to soften, about 12 minutes. Let cool.
  • Add roasted-tomato mixture, remaining chopped herbs, scallions, lemon juice, salt, pepper, and remaining 2 teaspoons oil to bulgur, and gently toss. Garnish with whole herb leaves.

Nutrition Facts : Calories 184 g, Fiber 9 g, Protein 6 g, SaturatedFat 1 g, Sodium 447 g

ROASTED CAULIFLOWER TABBOULEH



Roasted cauliflower tabbouleh image

A simple, low-calorie, grain-free meal with roasted cauliflower, punchy feta and sweet pomegranate seeds that can be prepared in advance - ideal for supper and packed lunch the next day

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Supper

Time 22m

Number Of Ingredients 11

1 large cauliflower (about 650g/1lb 7oz trimmed weight)
1 tsp allspice
1 tsp ground cinnamon
2 tbsp olive oil
25g flaked almonds , toasted
1 red onion , finely chopped
200g pack feta , crumbled
110g tub pomegranate seeds
juice 1 lemon
½ small pack parsley , finely chopped
½ small pack mint , finely chopped, plus a few leaves to garnish

Steps:

  • Heat oven to 200C/180C fan/gas 6. Remove the outer leaves from the cauliflower and the hard inner core, then roughly chop up the florets (don't worry about how they look, they are going to be blitzed). Put the cauliflower in the large bowl of a food processor, blitz for 30 secs until it resembles couscous grains, then tip into a large bowl.
  • Mix the spices and olive oil into the cauliflower and season to taste. Spread the cauliflower 'couscous' out on a large baking tray in an even, thin layer. Roast for 12 mins, mixing halfway through so that it is evenly toasted, then set aside to cool slightly.
  • Once at room temperature, stir through the remaining ingredients and season to taste, then sprinkle over the mint leaves.

Nutrition Facts : Calories 319 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.9 milligram of sodium

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From mediterraneanliving.com


TABBOULEH WITH ROAST LAMB RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes or until liquid is absorbed. Advertisement. Step 2. Stir in parsley and remaining ingredients. Cover and chill.
From myrecipes.com


ROASTED CAULIFLOWER TABBOULEH RECIPE
Crecipe.com deliver fine selection of quality Roasted cauliflower tabbouleh recipes equipped with ratings, reviews and mixing tips. Get one of our Roasted cauliflower tabbouleh recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Roasted cauliflower tabbouleh Bbcgoodfood.com A simple, low-calorie, grain-free meal with roasted …
From crecipe.com


TABBOULEH RECIPE | CHEW OUT LOUD
Cover with tight fitting lid and simmer for 10 min. Turn heat off, leaving lid on for another 5 minutes. Fluff with fork and let cool to room temp*. Transfer cooled bulgar to serving bowl. Add lemon juice, olive oil, and garlic powder. Stir to incorporate. Add remaining ingredients and gently stir just until combined.
From chewoutloud.com


KETO CAULIFLOWER TABBOULEH RECIPE | WHOLESOME YUM
2020-06-19 In a small bowl, whisk together the olive oil, lemon juice, garlic powder, sea salt, and black pepper. Pour the dressing over the cauliflower tabbouleh. Toss to combine. Adjust salt and pepper to taste, if needed. If possible, cover and chill …
From wholesomeyum.com


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