Tabbouleh Salad With Couscous 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.

ISRAELI COUSCOUS TABOULI



Israeli Couscous Tabouli image

Provided by Melissa d'Arabian : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 9

1 cup Israeli couscous
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tablespoons chopped fresh mint
2 ripe tomatoes, seeded and diced
3 scallions, chopped

Steps:

  • Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
  • In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

TABOULI SALAD



Tabouli Salad image

There are two ways you can make this recipe. With or without the couscous. Without couscous, it is a gluten free salad that is great. With the couscous, it is a hearty side or have a large portion for a low calorie lunch. Either way, both are delicious! All the work in this dish is preparation and getting the right texture, so chopping using a chef knife is preferred.

Provided by G&A

Categories     Side Dishes     Soups and Salads

Yield 4 people

Number Of Ingredients 7

2 cups Fresh Tomatoes (Any variety, finely diced)
2 bunches Fresh Italian Flat Parsley (finely chopped)
1 tsp mint (optional, finely chopped)
1 large clove garlic (finely chopped)
2-3 Tbsp olive oil
1/4 cup lemon (juiced)
Salt and Pepper to taste

Steps:

  • Cook your couscous according to directions on package. Transfer to a bowl, cover and place in the refrigerator till cool.
  • Prepare you vegetables.
  • Finely chop your tomatoes first and transfer to a serving bowl. Sprinkle with a little salt, add chopped garlic, lemon juice, and olive oil. If the salad is too dry add additional portions of olive oil and lemon juice. Set aside.
  • Cut or pull leaves off of parsley stems and wash. Drain. Finely chop parsley and add to the salad. Add couscous and stir all together. Salt and pepper to taste.

TABBOULEH SALAD



Tabbouleh salad image

This classic and well-loved Middle-Eastern dish is perfect to serve with fish

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 9

250g couscous
4 vine-ripened tomatoes
half a cucumber
1 bunch spring onions , sliced
2 x 20g packs fresh parsley
grated zest of a lemon
6 tbsp olive oil
2 tbsp lemon juice
1 crushed garlic clove

Steps:

  • Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
  • Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
  • Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

Nutrition Facts : Calories 320 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium

SAVORY COUSCOUS TABBOULEH



Savory Couscous Tabbouleh image

A variant on traditional bulgur tabbouleh. Great to serve at potlucks because it can be served cold or warm! Even better left over! The longer it sits, the more the flavors meld together.

Provided by danilynn

Categories     Salad     Grains     Tabbouleh

Time 35m

Yield 4

Number Of Ingredients 13

1 cup low-sodium chicken broth
½ cup water
1 cup couscous
1 cucumber, seeded and diced
3 green onions, chopped
1 carrot, grated
1 cup chopped fresh parsley
¼ cup extra-virgin olive oil
¼ cup lemon juice
¼ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup crumbled feta cheese

Steps:

  • Bring chicken broth and water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let couscous stand until the liquid is absorbed and the couscous is tender, 5 to 10 minutes. Fluff with a fork.
  • Place couscous, cucumber, green onions, carrot, and parsley into a large salad bowl. Combine olive oil and lemon juice in a small bowl and pour over the couscous and vegetables; stir cumin, salt, and black pepper into the tabbouleh. Mix in feta cheese just before serving.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 33.3 g, Cholesterol 9.4 mg, Fat 16.6 g, Fiber 3.3 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 454.3 mg, Sugar 3.5 g

EASY WHOLE-WHEAT COUSCOUS



Easy Whole-Wheat Couscous image

Feel free to double this recipe to suit your needs. To add more flavor, swap reduced-sodium broth in for the water.

Provided by Katie Webster

Categories     Healthy Vegetarian Couscous Recipes

Time 10m

Number Of Ingredients 2

⅔ cup water
½ cup whole-wheat couscous

Steps:

  • Bring water to a boil in a small saucepan over high heat. Add couscous, stir and return to a simmer. Cover, remove from heat and let stand until the water is absorbed, about 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 170 calories, Carbohydrate 37 g, Fat 0.5 g, Fiber 6 g, Protein 7 g, Sodium 2.3 mg, Sugar 1 g

COUSCOUS TABBOULEH



Couscous Tabbouleh image

Categories     Salad     Tomato     Side     Quick & Easy     Low/No Sugar     Mint     Cucumber     Chill     Couscous     Parsley     Boil     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 10

1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
8 plum tomatoes, seeded and cut into 1/4-inch dice, plus tomato slices for garnish
3/4 cup finely chopped scallion
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish

Steps:

  • In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.

TABOULI & CHICKPEA COUSCOUS SALAD



Tabouli & Chickpea Couscous Salad image

This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it out but use whatever suits you.

Provided by Mandy

Categories     Grains

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups couscous
1 1/2 cups boiling water
1/3 cup extra virgin olive oil
1 tablespoon ground cumin
300 g chickpeas, rinsed & drained
3 cups flat leaf parsley, chopped
1 cup mint leaf, chopped
6 green onions, finely chopped
3 tomatoes, deseed & chopped
2 lemons, juiced
salt & pepper

Steps:

  • Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork.
  • Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
  • Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.
  • Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.
  • Pour dressing over salad, toss well & serve.

Nutrition Facts : Calories 368.7, Fat 13.6, SaturatedFat 1.9, Sodium 181.6, Carbohydrate 55.1, Fiber 8.6, Sugar 2.2, Protein 10.5

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