Spring Pea Tabbouleh Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPRING PEA TABBOULEH



Spring Pea Tabbouleh image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Combine 3/4 cup bulgur and 1/4 teaspoon kosher salt in a medium bowl. Add 1 1/4 cups boiling water and stir, then cover and let stand until tender, 20 to 25 minutes. Drain any excess water. Stir in 1 cup each sliced snow peas and snap peas and 3 tablespoons each olive oil, rice vinegar and chopped parsley, mint and chives; season with salt and pepper.

TABBOULEH-PEA SALAD



Tabbouleh-Pea Salad image

This is from BH&G's Low Calorie magazine, Spring 1986 issue. The intro says, "Tabbouleh, Middle Eastern in origin, is made with bulgur, a wheat product." I confess that I love this salad!

Provided by mersaydees

Categories     Southwest Asia (middle East)

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups water
1 cup Bulgar wheat
1 (10 ounce) package frozen peas, thawed
4 ounces feta cheese, crumbled
2 tablespoons olive oil (or salad oil)
2 tablespoons lemon juice
1/2 teaspoon dried dill
1/4 teaspoon salt
1 medium tomatoes, thinly sliced
lettuce leaf, for serving on

Steps:

  • Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
  • Place prepared bulgur in salad bowl and add peas and cheese.
  • In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
  • Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.

Nutrition Facts : Calories 239, Fat 13.6, SaturatedFat 5.5, Cholesterol 26.8, Sodium 565.7, Carbohydrate 21.1, Fiber 5.7, Sugar 5.8, Protein 9.7

SPRING PEA GUACAMOLE WITH CUCUMBER CRUDITES



Spring Pea Guacamole with Cucumber Crudites image

[DRAFT]

Provided by Food Network

Categories     appetizer

Time 10m

Yield 8 Servings

Number Of Ingredients 8

Kosher salt
10 ounces frozen peas
2 large ripe Haas avocados, halved, seeded, and peeled
Zest and juice of 1 lime, plus more to taste
½ cup packed fresh cilantro, plus more for garnish
1 scallion, green parts only, chopped
1 small jalapeno, seeded and minced
2 seedless cucumbers, peeled and cut into thin slices at an angle, for serving

Steps:

  • Bring a large saucepan of salted water to a boil. Add the peas and cook for 1 minute. Drain and immediately rinse under cold water until room temperature. Drain well, then transfer to a food processor. Pulse until almost smooth. Add the avocado, lime zest and juice, and cilantro. Pulse until almost smooth. Add the scallion and jalapeno and pulse until well incorporated. Season to taste with salt. Transfer to a serving bowl and garnish with cilantro. Serve with the cucumber slices.

SPRING TABBOULEH



Spring tabbouleh image

A simple, budget, spring salad that can add a healthy dose of vegetables to your midweek meal. This easy vegan dish also makes great leftover lunches

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Side dish

Time 45m

Number Of Ingredients 11

6 tbsp olive oil
1 tbsp garam masala
2 x 400g cans chickpeas , drained and rinsed
250g ready-to-eat mixed grain pouch
250g frozen peas
2 lemons , zested and juiced
large pack parsley , leaves roughly chopped
large pack mint , leaves roughly chopped
250g radishes , roughly chopped
1 cucumber , chopped
pomegranate seeds , to serve

Steps:

  • Heat oven to 200C/180C fan/ gas 6. Mix 4 tbsp oil with the garam masala and some seasoning. Toss with the chickpeas in a large roasting tin, then cook for 15 mins until starting to crisp. Tip in the mixed grains, peas and lemon zest. Mix well, then return to the oven for about 10 mins until warmed through.
  • Transfer to a large bowl or platter, then toss through the herbs, radishes, cucumber, remaining oil and lemon juice. Season to taste and scatter over the pomegranate seeds. Any leftovers will be good for lunch the next day.

Nutrition Facts : Calories 613 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 16 grams fiber, Protein 20 grams protein

VEGETABLE TABBOULEH WITH CHICKPEAS



Vegetable Tabbouleh With Chickpeas image

This vegetable-packed salad requires no cooking, other than boiling water to soak the bulgur wheat. Sweet tomatoes, crunchy cucumbers and crisp asparagus provide texture, while creamy chickpeas add heft. A tangy shallot-lemon vinaigrette brightens the dish and soaks into the bulgur as it sits, developing more flavor over time. The salad can be made a few hours ahead; for best results, toss the salad with half of the dressing and reserve the remaining half. When ready to serve, toss with the reserved dressing to freshen it up. It's a satisfying vegetarian main, a great side for roasted meats and fish, or an easy make-ahead picnic dish.

Provided by Kay Chun

Categories     dinner, lunch, salads and dressings, vegetables, main course

Time 30m

Yield 4 to 6 servings (about 12 cups)

Number Of Ingredients 14

1 1/4 cups medium bulgur wheat
Boiling water, as needed
Kosher salt and black pepper
2 tablespoons minced shallot
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon grated garlic
6 tablespoons extra-virgin olive oil
2 Persian cucumbers, thinly sliced
8 ounces asparagus, trimmed and sliced on the diagonal 1/8-inch-thick
8 ounces cherry tomatoes, halved
1 (15-ounce) can chickpeas, rinsed
4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (optional)
1/2 cup coarsely chopped parsley

Steps:

  • In a medium bowl, combine bulgur wheat with enough boiling water to cover by 1 inch. Season lightly with salt and stir to combine. Cover tightly with a tight-fitting lid and let stand until tender, about 25 minutes. Drain well, pressing out excess liquid. Spread out on a baking sheet to cool.
  • Meanwhile, in a large bowl, combine shallot, mustard, lemon juice and garlic. Season with salt and pepper. While whisking constantly, slowly drizzle in oil until well blended.
  • Add remaining ingredients to the vinaigrette and toss to evenly coat. Once bulgur has cooled, add bulgur, season to taste with salt and pepper, and toss again. Transfer to a large serving bowl or platter to serve.

More about "spring pea tabbouleh recipes"

CHICKEN & PEA TABBOULEH | CANADIAN LIVING
chicken-pea-tabbouleh-canadian-living image
Method. In large heatproof bowl, combine couscous and boiling water. Cover and let stand about 5 minutes. Meanwhile, in small bowl, combine oil, lemon zest and juice; season with salt and pepper.
From canadianliving.com


SPRING “TABBOULEH” – BULGUR SALAD WITH LEMON, …
spring-tabbouleh-bulgur-salad-with-lemon image
2011-04-08 1/2 cup crumbled feta cheese, or to taste. Combine bulgur, water and 1 teaspoon salt in a medium saucepan. Bring to a boil; remove from heat. Cover and let sit until the bulgur absorbs all of the liquid, about 20 minutes. …
From tastefoodblog.com


EASY CHICKPEA TABBOULEH RECIPE - MY GORGEOUS RECIPES
easy-chickpea-tabbouleh-recipe-my-gorgeous image
2019-06-06 Instructions. Rinse the bulgur with cold water, and add it to a pan together with 2 cups of water. Cook until tender, then drain and rise again with cold water. Add the bulgur to a large bowl. Chop the parsley, tomatoes, green …
From mygorgeousrecipes.com


COLD SALMON WITH TABBOULEH AND PEAS | RICARDO
Remove from the heat. Add the bulgur. Cover and let rest for 15 minutes. Fluff the grains with a fork and transfer to a bowl. Let cool. Add the tomatoes, herbs, oil, lemon juice and spices to the bulgur. Gently stir to combine. Season with salt and pepper. In four airtight containers, divide the salmon, tabbouleh and peas.
From ricardocuisine.com


SO A LITTLE BIRD TOLD ME: SPRING TABBOULEH RECIPE
1 cup peas, freshly shelled or frozen 1 garlic clove, crushed to a paste with 2 big pinches of salt 1 lemon, juice only 1/3 cup extra-virgin olive oil 1 bunch chives, finely chopped 1 cup walnuts, toasted and chopped 2 hard-boiled eggs, chopped*
From solittlebird.blogspot.com


SPRING GREENS TABOULEH - FARM TO FORK
2020-11-22 Recipe by Courtney Roulston. Ingredients. 3 large heads broccoli, quartered lengthways . 2 tablespoons Squeaky Gate extra virgin olive oil . 2 bunches asparagus, sliced into 1/2 cm lengths. 1 cup frozen peas, blanched, drained. sea salt and pepper to taste . 1 bunch dill, chopped . 1 bunch mint, chopped . 1 bunch flat leaf parsley . 1 red onion ...
From farmtofork.com.au


QUINOA ASPARAGUS SALAD (AKA SPRING TABOULI) - FEASTING AT HOME
2018-05-24 Turn off heat, and let sit covered for 5 -10 minutes, then uncover, fluff with a fork and let it cool. While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few minutes, until bright and tender. Rinse under cold water. Place the cooled quinoa and blanched veggies in a bowl.
From feastingathome.com


TABBOULEH WITH CHICKPEAS RECIPE | EATINGWELL
Rinse, then drain in a sieve, pressing to extract excess water. Transfer to the bowl with the bulgur. Place tomatoes in a sieve and let drain for a few minutes. Step 3. Add the tomatoes to the bulgur and cucumber along with chickpeas, parsley, mint, scallions, lemon juice, cumin, cinnamon and the remaining 1/2 teaspoon salt and gently combine.
From eatingwell.com


QUINOA & PEA TABBOULEH - SPIRITS AND SPICE
½ cup quinoa 1 cup fresh or thawed frozen peas ½ cup diced red onion 3 Tbsp. Spirits & Spice Lemon Cucumber Balsamic 3 Tbsp. Spirits & Spice Dill Lemon Extra Virgin Olive Oil 2 Tbsp fresh dill 1 tsp. Spirits & Spice Tzatziki spice 1 tsp. Spirits & Spice Garlic Pepper 1 tsp. Kosher salt Cook the quino
From spiritsandspice.com


SPRING TABBOULEH SALAD | FARMBELLY
2019-04-22 Pour 3 cups of water into a medium saucepan and bring to a boil. Stir in the quinoa, lower the heat and simmer, covered, for 15 minutes. Turn off the heat and allow quinoa to steam with the lid on for 5 minutes, then uncover and fluff with a fork. Transfer quinoa to your salad bowl. While the quinoa is cooking, blanch asparagus in a large pot ...
From farmbelly.com


GREEN PEA TABBOULEH - JILL SILVERMAN HOUGH
Total time:0 Minutes. Serves 6. 3/4 cup (70 g) quick-cooking bulgur 1 cup (237 ml) boiling water Juice of 2 lemons (about 6 tablespoons), divided; 1 large or 2 small bunches Italian parsley, thick stems trimmed and discarded, leaves and skinny stems finely chopped (about 2 1/2 cups, or 100g loosely packed); 1 bunch mint, stems discarded, leaves finely chopped (about 1/2 cup, or 20 g …
From jillhough.com


SPRING TABBOULEH | US FOODS
1 c Cucumber, small, diced. 1 c Beets, roasted and diced. 1 c Sugar snap peas, finely sliced with a knife. 1 c Cooked bulgur, quinoa, farro or barley. 1 c Chopped Parsley. 1 ea. Pomegranate, seeded. ½ c Walnuts, crushed. ¼ c Mint, chopped. ¼ c Dill, chopped.
From usfoods.com


SPRING PEA TABBOULEH RECIPE | EAT YOUR BOOKS
Save this Spring pea tabbouleh recipe and more from Michael Symon's Fix It with Food: More Than 125 Recipes to Address Autoimmune Issues and Inflammation to your own online collection at EatYourBooks.com
From eatyourbooks.com


SPRING PEA TABBOULEH RECIPE | EAT YOUR BOOKS
Spring pea tabbouleh from Food Network Magazine, April 2018 (page 98) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) chives; mint; parsley ; sugar ...
From eatyourbooks.com


QUINOA, PEA AND MINT TABBOULEH IS ONE OF OUR FAVORITE SALADS ...
2021-04-18 Every spring, as the sun comes out, the earth warms up, and thoughts of picnics, patios and pool parties pervade, this deliciously optimistic Quinoa, Pea and Mint Tabbouleh finds its way to my table lickety-split. From Michael Solomonov and Steven Cook’s superb 2015 book Zahav: A World of Israeli Cooking, it’s one of my favorite things to eat all the way through …
From cookswithoutborders.com


SPRING PEA PASTA - JZ EATS - EASY RECIPES FOR HUNGRY PEOPLE
2020-05-18 Cook the spaghetti according to box instructions. 2. Prepare the sauce. Heat a drop of olive oil in a saucepan over medium heat and sauté the garlic for 30-60 seconds, until fragrant. Then add the coconut milk, lemon juice and zest, parsley, salt and pepper. Mix until fully combined and bring it to a light boil.
From jz-eats.com


SPRING PEA TABBOULEH – RECIPES NETWORK
2018-03-18 Step 1. Combine 3/4 cup bulgur and 1/4 teaspoon kosher salt in a medium bowl. Add 1 1/4 cups boiling water and stir, then cover and let stand until tender, 20 to 25 minutes.
From recipenet.org


LEMON SPRING PEA TABBOULEH - CITYLINE
2022-03-21 Add the chicken/veg stock, white wine and turmeric into a pot and bring to a boil. Place the couscous and cumin into a large bowl. Then pour the boiling stock over the couscous, stir, cover with cling film and set aside for 5 minutes.
From cityline.tv


SPRING TABBOULEH RECIPE - 101 COOKBOOKS
2008-04-14 Put the bulgur in a medium bowl, add boiling water to the surface of the grains and let it stand for about 15 minutes, just until tender. Drain and press out any remaining water and toss with a couple pinches of salt. Set aside. Return the saucepan to the heat and bring the remainder of the water back up to a boil.
From 101cookbooks.com


SPRING PEA SMOOTHIE - RECIPE - NUTRIBULLET
Spring peas add a creamy texture and protein to this delicious and nutritious smoothie. ... Tabbouleh. Super Seed Butter. Banana Coffee Shake. Horcha-tini. Blog . Learn more about menu planning, nutrition recommendations, and more with nutribullet’s Blog of resources for healthy living! Show All Blogs. Power Up with Plants to Protect Against Disease Risk. …
From nutribullet.com


SPRING TABBOULEH - PRAIRIE OILS & VINEGARS
Spring Tabbouleh April 26, 2021. Ingredients: 1 1/2 c. chicken or vegetable broth 1 c. couscous 1 c. green lentils 3 c. chicken or vegetable broth 1 c. asparagus tips 1/2 c. fresh parsley, chopped 1/4 c. scallions, chopped 1 Tbsp. fresh mint, chopped 1/2 c. slivered almonds, chopped 2 Tbsp. Oregano White Balsamic 4 Tbsp. Basil Olive Oil 2 tsp. lemon juice 1 c. canned fava or lima …
From prairieoils.ca


SPRING TABBOULEH – DRESSED BY AN OLIVE
Spring Tabbouleh. Fill a saucepan with 1 1/2 cups broth and bring to a boil over high heat. Once boiling, remove from the heat, stir in couscous, cover, and steam for 5-6 minutes or until tender. Fluff with a fork and set aside to cool. Place lentils and the remaining 3 cups broth in another saucepan and bring to a simmer over medium-high heat.
From dressedbyanolive.com


OUR 15+ BEST SPRING SALAD RECIPES | EATINGWELL
2022-03-10 Our 20 Best Spring Salad Recipes. Leah Goggins March 10, 2022. Lemon, avocado, asparagus, spinach and other spring produce shine in these bright and fresh salad recipes. Whether it's an easy side salad to pair with a sandwich or a simple but show-stopping quinoa salad for dinner, these recipes earned four- and five-star ratings.
From eatingwell.com


SPRING PEA TABBOULEH RECIPE | FOOD NETWORK KITCHEN | FOOD …
May 10, 2019 - Get Spring Pea Tabbouleh Recipe from Food Network
From pinterest.com


GREEN GARLIC GIVES TABBOULEH A PUNCH OF SPRING
2016-04-29 Available from April through June, green garlic looks like scallions with floppy, leafy tops and slender white stalks. All of the plant is edible, including any …
From nytimes.com


LEMON SPRING PEA TABBOULEH - CITYLINE IN 2022 | SPRING COCKTAILS ...
Mar 21, 2022 - This recipe will bring all the warm weather feels. Mar 21, 2022 - This recipe will bring all the warm weather feels. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.ca


MINTED SPRING PEA SALAD | TABBOULEH, EASY VEGETARIAN SIDES ...
Jun 15, 2016 - Get the recipe: minted Spring pea salad. Jun 15, 2016 - Get the recipe: minted Spring pea salad. Jun 15, 2016 - Get the recipe: minted Spring pea salad. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.ca


SPRING TABBOULEH | COOKING GOALS
Bring a medium pot of water to a boil, and when boiling, add the asparagus. Remove with a large slotted spoon about 20-30 seconds after the water has come back to the boil; rinse briefly under cold water to cool, and add to the bulgur. Repeat with the green beans. Add all of the remaining ingredients, toss to combine, and taste.
From cookinggoals.com


SPRING PEA SALAD | COOK FOR YOUR LIFE
Heat olive in a wide sauté pan over medium-high heat. Add shallot slices and cook until they soften. Add the chard stems and cook for 2 minutes or until the shallots turn golden and the chard stems have softened. Stir in the chard leaves. When they begin to wilt, add the peas, lima beans, radishes, and salt. Sauté for 3 minutes if using fresh ...
From cookforyourlife.org


SPRING PEA TABBOULEH RECIPE | FOOD NETWORK KITCHEN | FOOD …
May 10, 2019 - Get Spring Pea Tabbouleh Recipe from Food Network. May 10, 2019 - Get Spring Pea Tabbouleh Recipe from Food Network. May 10, 2019 - Get Spring Pea Tabbouleh Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


BLACK RICE TABBOULEH WITH CHICKPEAS FETA AND PISTACHIOS
2015-06-04 Combine the lemon juice, salt and pepper, sumac, cumin and olive oil in a small bowl. Whisk together and allow to sit. . In a very large bowl, combine all of the veggies from the tomatoes to the chickpeas. Top with the cooled rice and the dressing. Toss to combine then top with the pistachios and feta.
From tasteloveandnourish.com


SPRING TABBOULEH – RECIPES THAT FIT
2011-04-12 With the sun brightly shining this week, I couldn't resist trying this recipe for Spring Tabbouleh from 101 Cookbooks. Instead of traditional tabbouleh which relies heavily on parsley, this version uses fresh chives. I modified things further and used quinoa instead of bulgur. So you might argue that this isn't tabbouleh at all, and you're…
From recipesthatfit.com


SPRING TABBOULEH RECIPE - MIDDLE EASTERN RECIPES
The recipe Spring Tabbouleh Recipe could satisfy your middl eastern craving in around 15 minutes. Watching your figure? This dairy free and vegetarian recipe has 564 calories, 16g of protein, and 41g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick ...
From fooddiez.com


PEA TABBOULEH RECIPE | HOUSE & GARDEN
2018-03-01 Soak the bulgar wheat in a bowl of very hot water for 5 mins, then drain. Blanch the peas until just tender and drain. Combine the bulgar, peas and herbs in a large bowl.
From houseandgarden.co.uk


SPRING TABBOULEH | RECIPE CART
6 tbsp olive oil 1 tbsp garam masala 2 x 400 grams cans chickpeas, drained and rinsed 250 grams ready-to-eat mixed grain pouch 250 grams frozen peas 2 lemons, zested and juiced large pack parsley, leaves roughly chopped large pack mint, leaves roughly chopped 250 grams radishes, roughly chopped 1 cucumber, chopped pomegranate seeds, to serve
From getrecipecart.com


SPRING PANZANELLA RECIPE - 101 COOKBOOKS
Cover and cook just a few more seconds until the spinach starts to collapse just a bit. Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread. Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
From 101cookbooks.com


LOADED CHICKPEA TABBOULEH - THE SPRUCE EATS
2022-01-22 Sauté on high heat for 5 to 10 minutes until crispy and toss with the cumin. To make the dressing, in a large bowl, whisk together the olive oil, lemon juice and minced or grated garlic. Season generously with salt and pepper. Add the diced tomatoes, diced cucumber, shredded carrots, and diced red onion to the dressing.
From thespruceeats.com


Related Search