Spring Tabbouleh Recipes

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SPRING VEGETABLE & CAULIFLOWER TABBOULEH



Spring vegetable & cauliflower tabbouleh image

Grated cauliflower replaces the grains in this twist on a Middle Eastern salad with parsley, mint, asparagus and courgette

Provided by Jane Hornby

Categories     Buffet, Lunch, Side dish, Supper, Vegetable

Time 30m

Number Of Ingredients 12

1 whole cauliflower (about 500g when trimmed)
2 tbsp olive oil
5 tbsp hot vegetable stock
125g pack fine asparagus , stems cut into small pieces, tips left whole
1 courgette , cut into small cubes
zest 2 lemons , juice of 1
2 tsp golden caster sugar
2 tbsp capers , drained and chopped
3 tbsp extra virgin olive oil , plus extra to serve
50g parsley , leaves only
small pack mint , leaves only
bunch spring onions , shredded

Steps:

  • Grate the cauliflower on the coarse side of a box grater, stopping only when you get to the very hard central core. Heat 1 tbsp oil in a large pan, add the cauliflower with some seasoning and fry over a medium heat for 3 mins, stirring regularly. Splash in the stock, stir, then cover the pan and cook for 3-4 mins more. Stir once or twice during cooking until the cauliflower is just tender and the stock is absorbed. Spread over a plate and leave to cool. Wipe out the pan.
  • Heat the remaining oil in the pan and add the asparagus stems, courgette and seasoning. Fry over a high heat until turning golden, about 3 mins. Add the asparagus tips, fry for 2 mins more, then leave to cool.
  • Mix the zest and lemon juice, and the sugar, capers, oil and some seasoning. Chop the herbs fairly finely, then tip into a large bowl with the cauliflower, vegetables and spring onions. When ready to eat, add the dressing and mix well. Mound onto a serving plate, drizzle with a little more oil, then cut the remaining zested lemon into wedges and serve alongside.

Nutrition Facts : Calories 223 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

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.

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

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.

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  • 20 minutes before you are ready to serve, finely dice the tomatoes, mix them into the bulgur and set aside for a few minutes for the flavours to mingle.
  • Just before serving, bunch up the parsley and slice the leaves across as finely as you can but don’t chop them. Slice the mint leaves in the same way.
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  • Place the bulgur in a large bowl, pour in the boiling water, then stir in the lemon juice, olive oil, and 1 teaspoon of the salt. Allow the mixture to stand at room temperature for about 1 hour, stirring occasionally, until the bulgur has absorbed most of the water. It will still have a bit of bite, but the texture will be perfect in the final dish.
  • Bring a medium saucepan of water to a boil. Fill a large bowl with ice and cool water. Add the fava beans to the pot and simmer until they turn bright green, about 2 minutes. Skim them out of the boiling water, and plunge them into the ice water. When cool enough to handle, taste a bean; if the outer skin tastes tough or bitter, slip them out of their skins by piercing the skin with your thumb nail and squeezing the bean out.
  • When the bulgur and vegetables are ready, drain the chilled vegetables and add them to the bulgur along with the remaining teaspoon of salt, the black pepper, scallions, mint and parsley. Taste the tabbouleh, adding more salt, lemon juice, or olive oil if you think it needs it. Chill the tabbouleh while you prepare the cheese, or cover and chill for up to a few hours.
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Top Asked Questions

The perfect tabbouleh. Preheat the oven to 140C/gas mark 1 if using the medium bulgar wheat. Rinse the fine bulgar wheat in cold water until the water runs clear, then drain well in a sieve and put in a bowl. Fluff up with a fork.
The New York Times leaves its tabbouleh to soak for two to three hours, "so that the bulgar can continue to absorb liquid and swell". By the time we come to eat it, the grains, already pappy after their soaking, have all but dissolved into the salad. Not nice.
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.

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