Tabbouleh Dressing Recipes

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CLASSIC TABBOULEH SALAD



Classic Tabbouleh Salad image

This basic tabbouleh salad (aka tabouli) made with cracked wheat bulgur, tomatoes, cucumber, and parsley is easy and delicious.

Provided by Molly Watson

Categories     Salad     Side Dish     Lunch     Salad

Time 1h20m

Yield 8

Number Of Ingredients 11

1 cup cracked wheat bulgur
1 teaspoon fine sea salt (divided)
1 1/2 cups boiling water
1 clove garlic
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 cup fresh mint leaves
1/2 teaspoon freshly ground black pepper
1 bunch flat-leaf parsley
4 tomatoes
1 English or hothouse cucumber

Steps:

  • Gather the ingredients.
  • Put the bulgur in a medium bowl and sprinkle it with 1/2 teaspoon of the salt. Add the boiling water, cover, and let sit for 20 minutes (or up to 60 minutes depending on the brand) until softened.
  • While the bulgar sits, make the dressing. Pulse the garlic in a food processor until minced, then add the olive oil and lemon juice and whirl into a dressing-like consistency. Or, whirl the olive oil, lemon juice, and garlic in a blender .
  • Add the mint leaves, the remaining 1/2 teaspoon salt, and the pepper. Blend until the mint leaves are well worked into the dressing and the dressing is more or less smooth. Taste and add more salt and pepper, if you like.
  • Remove the parsley leaves from the stems; discard the stems or save them for another use. Roughly chop the leaves. Core, seed, and chop the tomatoes. Peel, seed, and chop the cucumber. Set aside.
  • Check the bulgur: It should have absorbed all of the water, but there may be a bit in the bottom of the bowl. It should also be tender to the bite. If it's not, stir, cover, and let sit for 10 more minutes. If it's tender and there's water in the bowl, either drain the bulgur in a fine-mesh sieve or lift it out with a slotted spoon and into a separate bowl.
  • Pour the dressing over the bulgur and toss to combine well. Add the parsley and toss to combine well. Add the tomatoes and cucumber and stir to mix.
  • Serve immediately or cover and chill (up to overnight). Enjoy.

Nutrition Facts : Calories 119 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 273 mg, Sugar 3 g, Fat 9 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

TABOULI SALAD RECIPE



Tabouli Salad Recipe image

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

1/2 cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

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

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.

TABOULI - PERFECT DRESSING



Tabouli - Perfect Dressing image

This recipe came from a friend's cook book. Over here in Australia there are plenty of Lebanese restaurants, and we had just got back from a part of Canada, where there didn't seem to be any. I was desperate for a good tabbouli recipe, and this one - the dressing in particular, is spot on every time.

Provided by DexterandLiz

Categories     Onions

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup bulgur (soaked in boiling water for 1-2 hours)
3 -4 spring onions
1/3-1/2 green peppers or 1/3-1/2 red capsicum
1 -2 cup chopped parsley
1/3-2/3 cup chopped mint (1/3 to 1/2 the amount you are using for the parsley)
1/2-1 chopped lettuce (if you want)
1 -2 tomatoes
1 -2 tablespoon sliced black olives (if you want)
2 tablespoons lemon juice
9 tablespoons olive oil
1 teaspoon mixed spice
1/2 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rinse and chop mint and parsley and lettuce (draining well). Mix together.
  • Chop spring onions and tomatoes and olives and add to mixture.
  • Drain as much moisture out of bulgur as possible and add to salad mix.
  • In a separate bowl mix dressing. I really recommend you use the quantities above, then check seasoning before pouring it over the salad.
  • Enjoy!
  • If you don't have bulgur (or bourghul), you can used some cous cous which has soaked in chicken stock. It has the same over all effect, but doesn't have the crunch.

Nutrition Facts : Calories 374.1, Fat 31.4, SaturatedFat 4.3, Sodium 656, Carbohydrate 22.1, Fiber 7, Sugar 2.8, Protein 5.3

KALE & BULGUR TABBOULEH WITH YOGURT DRESSING



Kale & bulgur tabbouleh with yogurt dressing image

A low-calorie bulgur wheat salad that's rich in iron, folate, fibre and calcium - as tasty as it is good for you!

Provided by Jennifer Joyce

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 15

150g bulgur wheat
2 eggs
60g baby kale or curly kale, roughly chopped
20g hazelnuts , toasted and roughly chopped
1 carrot , julienned
3 spring onions , roughly chopped
50g pomegranate seeds
1 tsp chilli flakes
juice 1 lemon
100ml 0% fat Greek yoghurt
juice and zest 1 lemon
2 tbsp white wine vinegar
1 tbsp chopped dill
1 tbsp chopped mint
¼ garlic clove , crushed

Steps:

  • Put the bulgur in a medium bowl and pour over 125ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente.
  • Bring a pan of water to the boil and add the eggs. Cook for 6 mins, then place in cold water until cool. Peel and cut in half. Put the dressing ingredients in a food processor or blender with 2 tbsp water and some salt. Blend until smooth.
  • Break up the bulgur with a fork and add the remaining ingredients, except the eggs. Toss with the dressing, then top with the eggs to serve.

Nutrition Facts : Calories 481 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium

TABBOULEH I



Tabbouleh I image

A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice.

Provided by Candice

Categories     Salad     Grains

Time 2h10m

Yield 8

Number Of Ingredients 11

1 cup bulgur
1 ⅔ cups boiling water
⅓ cup olive oil
⅓ cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
¼ cup chopped fresh mint
3 tomatoes, chopped
1 cucumber - peeled, seeded and chopped
1 teaspoon salt
ground black pepper to taste

Steps:

  • Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
  • Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g

QUINOA TABBOULEH



Quinoa Tabbouleh image

Provided by Bon Appétit Test Kitchen

Categories     Side     Picnic     Vegetarian     High Fiber     Lunch     Quinoa     Summer     Healthy     Low Cholesterol     Vegan     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

Steps:

  • Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  • Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

'TABBOULEH' SALAD RECIPE



'Tabbouleh' Salad Recipe image

Liven up your next menu with our 'Tabbouleh' Salad Recipe. Cool and refreshing, our 'Tabbouleh' Salad Recipe is a great dish to add a little Mediterranean flair to any occasion. Plus, it only takes 15 minutes to prep our delicious 'Tabbouleh' Salad Recipe.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 8 servings.

Number Of Ingredients 8

2 cups instant white rice, cooked, cooled
2 tomatoes, cut in half, seeded and chopped
1 cucumber, chopped
1 bunch green onions (about 5 onions), chopped
1 cup chopped fresh parsley
1/2 cup finely chopped fresh mint leaves
1/2 cup KRAFT Zesty Italian Dressing
1/8 tsp. black pepper

Steps:

  • Combine rice, tomatoes, cucumbers and onions in medium bowl.
  • Add remaining ingredients; stir. Cover.
  • Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 170, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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