Tabbouleh Salad With Nuts Recipes
TABBOULEH SALAD WITH CHOPPED WALNUTS
This popular and very healthy Middle Eastern salad includes some chopped walnuts, for a little different twist. Serve the salad with pita bread wedges. Preparation time does not include chilling time.
Provided by GREG IN SAN DIEGO
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine bulgur and water in medium bowl.
- Set aside 30 minutes or until all liquid is absorbed.
- Add lemon juice and olive oil to bulgur.
- Mix well.
- Stir in cucumbers, tomatoes, parsley, green onions, mint, walnuts, garlic and salt and pepper, to taste.
- Refrigerate for at least 2 hours before serving, stirring occasionally while chilling.
- Serve in small chilled salad bowls or ramekins, garnished with a little extra parsley around the edges.
Nutrition Facts : Calories 110.2, Fat 9.8, SaturatedFat 1.3, Sodium 10.2, Carbohydrate 5.7, Fiber 1.6, Sugar 1.9, Protein 1.4
TABBOULEH SALAD
Steps:
- Cover by 1 inch with cold water: 1/2 cup bulgur wheat.
- Soak for 20 minutes to plump the grains, then drain in a sieve. While the bulgur is soaking, prepare the other ingredients. Chop: 1 1/2 large bunches of parsley (about 1 1/2 cups, chopped), 1 bunch of mint (about 1/3 cup, chopped), 1 bunch of scallions, white and green parts (about 1 cup, chopped).
- Mix the herbs in a large bowl with: 2 ripe medium tomatoes, cored and diced small.
- With your hands, squeeze the soaked bulgur to remove as much water as possible and mix it into the chopped herbs and tomatoes, along with: Juice of 1 lemon, Salt, 1/4 cup extra-virgin olive oil.
- Mix well. Taste and add more salt, lemon juice, or oil if needed. Let rest for about 1 hour before serving to allow the bulgur to absorb the flavors. If you like, serve garnished with romaine leaves to use as scoops for eating the salad.
BASIL TABBOULEH
Categories Salad Herb Tomato Side Mint Basil Cucumber Summer Bulgur Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a bowl wash the bulgur in several changes of cold water, letting it settle to the bottom before pouring off most of the water, until the water is clear and drain it in a large fine sieve. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let the bulgur soak for 1 hour.
- While the bulgur is soaking, in a large bowl stir together the onion, the salt and the allspice and let the mixture stand for 30 minutes. Drain the bulgur in the sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion, the lemon juice, the oil, the cucumber, the tomato, and salt and pepper to taste, and toss the salad well.
MEDITERRANEAN TABBOULEH SALAD
Hearty cooked whole grains are tossed in a lemon vinaigrette, then mixed with chopped parsley, cucumber, cherry tomatoes, and mint leaves.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 4
Number Of Ingredients 13
Steps:
- Prepare Multi-Grain Medley according to package directions, substituting broth for water. Cool.
- In a large bowl whisk together olive oil, lemon juice, shallots and mustard. Fold in Multi-Grain Medley and remaining ingredients. Season with salt and pepper to taste. If desired, top with feta cheese.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 15.2 g, Cholesterol 8.3 mg, Fat 10 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 292.8 mg, Sugar 1.8 g
BRIGITTE'S TABBOULEH SALAD
What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous dish.
Provided by Frederic Van Coppernolle
Categories salads and dressings, side dish
Time 3h10m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put the couscous in a large heatproof bowl and pour the hot liquid over it. Add the oil, stir and cover with plastic wrap. Set aside.
- In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic, shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover and refrigerate for at least three hours and preferably overnight to allow the flavors to blend.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 525 milligrams, Sugar 4 grams
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