TABBOULEH SCRAMBLE
Sonya Bavvai makes this dish for weekend brunch or Sunday-night dinner and serves it with toasted pita bread. Buy prepared tabbouleh salad at a deli, or make it using your favorite recipe or a boxed mix.
Provided by Sonya Bavvai, Palo Alto, California,
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- In a bowl, beat eggs lightly to blend.
- Set a 10- to 12-inch frying pan over medium-high heat. When hot, add tomatoes and the reserved oil, then add eggs and tabbouleh.
- Cook, stirring constantly, until eggs are as done as you like them. Add salt and pepper to taste. Spoon onto plates and sprinkle with feta cheese.
Nutrition Facts : Calories 222, Carbohydrate 8, Cholesterol 429, Fat 15, Fiber 1.4, Protein 14, SaturatedFat 4.3, Sodium 403
TABBOULEH I
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
TABBOULEH SCRAMBLE
Always seeking recipes for using leftovers, I found this recipe in Sunset magazine. Could substitute soft tofu for the eggs if desired. Homemade tabbouleh is best or fresh and good quality store bought. This is also delicious prepared as an omelette.
Provided by COOKGIRl
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, beat eggs lightly to blend thoroughly.
- Heat a 10-12 inch non-stick skillet over medium-high heat. When skillet is hot, add the diced tomatoes, reserved oil, the eggs and tabbouleh.
- Cook, stirring the mixture constantly until eggs are cooked to your preference. Add salt and black pepper to taste.
- Transfer to individual plates and sprinkle with the feta cheese and fresh oregano.
Nutrition Facts : Calories 191.7, Fat 13.4, SaturatedFat 5.3, Cholesterol 435.6, Sodium 307.3, Carbohydrate 2.1, Fiber 0.2, Sugar 1.4, Protein 14.8
TABBOULEH
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.
TABBOULEH
This fresh and healthy salad uses mostly herbs with a little bulgur wheat
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
- Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
- Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium
SPICY TABBOULEH
This is tabouleh with a twist because of the addition of the jalapeno pepper. I counted the soaking time in the prep time. Enjoy!
Provided by Nif_H
Categories Grains
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, soak the bulgur in the hot water for 30 minutes.
- In a large bowl, combine the bulgur with the remaining ingredients. Season with salt.
TABBOULEH RECIPE BY TASTY
Here's what you need: fresh parsley, medium tomatoes, salt, fresh lemon juice, fine grain bulgur, water, english cucumber, scallions, olive oil, salt, pepper, fresh mint leaf
Provided by Merle O'Neal
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
- Chop the parsley very finely and transfer to a medium bowl.
- Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
- Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
- Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
- Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 334 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 4 grams, Protein 3 grams, Sugar 4 grams
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