SPRING PEA TABBOULEH
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
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
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
[DRAFT]
Provided by Food Network
Categories appetizer
Time 10m
Yield 8 Servings
Number Of Ingredients 8
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
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
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
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
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.
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