Tabbouleh With Fruit Recipes

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FRUITY TABBOULEH WITH FETA



Fruity tabbouleh with feta image

Use up a few storecupboard staples in this bulgur wheat salad packed with dried fruit, nuts and herbs

Provided by Ren Behan

Categories     Lunch, Main course

Time 40m

Number Of Ingredients 11

100g bulgur wheat
6 tbsp olive oil
100g couscous
200g mixed shelled nut , roughly chopped (any mixture of almonds, hazelnuts, walnuts, pecans and pistachios)
200g mixed dried fruit , large fruit chopped (any mixture of raisins, sultanas, apricots, dates and cranberries)
zest and juice 2 lemons
small pack mint , leaves roughly chopped
small pack flat-leaf parsley , leaves roughly chopped
2 garlic cloves , crushed
100g feta cheese , crumbled
grilled lamb or pork chops , to serve (optional)

Steps:

  • Boil the kettle. Put the bulgur wheat in a sieve and rinse with cold water until the water runs clear. Drain well and transfer to a mixing bowl. Pour over 200ml boiling water and 1 tbsp olive oil, cover with a plate and leave to soak for 30 mins. Meanwhile, put the couscous into a second mixing bowl with 1 tbsp olive oil, just cover with boiling water, then cover with a plate and leave to stand for 5-10 mins.
  • Once the bulgur wheat and couscous are ready, put them in a mixing bowl and fluff up the grains with a fork. Stir through the nuts and dried fruit, too.
  • Whisk together the lemon zest and juice, herbs, remaining olive oil and the garlic. Pour over the grains, nuts and fruit, and stir everything together well with some seasoning. Transfer to a serving plate, scatter with the crumbled feta, and serve with grilled lamb or pork chops, if you like.

Nutrition Facts : Calories 829 calories, Fat 50 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 35 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium

JERUSALEM FRUIT TABBOULEH



jerusalem fruit tabbouleh image

Provided by ally

Number Of Ingredients 19

½ cup jasmine rice, cook in microwave or use prepackaged cooked
1 cup water
1 Tbl. butter
½ tsp. allspice
½ tsp. cardamom
½ cup finely chopped mint
½ cup thin sliced celery
2 cups chopped flat leaf parsley
2 thinly sliced green onions
5 DOLE Sunshine Medjool dates chopped in small pieces (about ¼ cup)(or you can buy Dole Sunshine chopped dates)
1 Tbl. finely minced garlic
½ cup DOLE thawed mangoes cut in halves
½ cup DOLE mandarin oranges cut in halves (drained)
1/2 cup salted pistachios
½ cup fresh pomegranate seeds
½ tsp sea salt
¼ cup extra virgin olive oil
1 medium sized lemon juice only

Steps:

  • Put the rice water and butter in a glass bowl with a plate on top. Microwave on high for 6 ½ minutes.
  • Remove and separate grains with a fork, add the allspice and cardamom and blend. Put the plate top back on it and set aside. Rice will continue to 'cook' in the steam.
  • In a medium size mixing bowl, combine, the mint, celery, parsley, green onions, dates, garlic, mangoes, apricots, pistachios, pomegranate seeds, salt, olive oil and lemon juice and toss and blend.
  • Toss in the jasmine rice. Refrigerate about an hour or more or serve immediately!

TABBOULEH WITH FRUIT



Tabbouleh With Fruit image

Be adventurous, taste fruit in a whole new way! Fresh fruit is spiced with an intriguing mixture and served with bulgur wheat. From Prevention Healthy Cooking. Note: You can also use couscous.

Provided by Annacia

Categories     Raspberries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup orange juice
1/2 cup uncooked bulgur
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large tomatoes, chopped
1/2 cantaloupe, peeled, seeded and cubed
1 cup fresh strawberries, diced
1/2 pint fresh blueberries
1/2 pint fresh raspberry
1/2 small red onion, chopped
2 tablespoons chopped flat-leaf Italian parsley
1 tablespoon chopped of fresh mint

Steps:

  • In medium bowl, combine orange juice and bulgur.
  • Let stand 30 minutes or until bulgur is tender and softened.
  • In small bowl, whisk together lemon juice, oil, cumin, cinnamon, salt and pepper.
  • Drain bulgur and place in large bowl.
  • Gently stir in tomato, cantaloupe, strawberries, blueberries, raspberries, onion, parsley and mint.
  • Pour lemon juice mixture over salad tossing to coat well.
  • Let stand at least 15 minutes to allow flavors to blend.

Nutrition Facts : Calories 212.7, Fat 4.6, SaturatedFat 0.6, Sodium 168.6, Carbohydrate 42.3, Fiber 9.4, Sugar 19.7, Protein 5

TABBOULEH WITH FRUIT



Tabbouleh With Fruit image

Categories     dairy-free     heart-healthy     low-fat     nut-free     side dish

Time 1h15m

Yield 1 serving

Number Of Ingredients 16

1 c. orange juice
1/2 c. medium-grain bulgur
1 large tomato, seeded and finely chopped
1/2 small cantaloupe, finely chopped
1 c. finely chopped hulled fresh strawberries
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1/4 c. chopped flat-leaf parsley
1/2 small red onion, finely chopped
1 tbsp. chopped fresh mint
2 tbsp. lemon juice
1 tbsp. extra-virgin olive oil
3/4 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Steps:

  • Drain the bulgur and place in a large bowl. Add the tomato, cantaloupe, strawberries, blueberries, raspberries, parsley, onion, mint, lemon juice, oil, cumin, cinnamon, salt, and pepper and toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

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.

FRUITED TABBOULEH



Fruited Tabbouleh image

Provided by Food Network

Yield 4-6 servings

Number Of Ingredients 14

2 1/2 cups chicken or vegetable broth
1 1/2 cups bulgur wheat
1 1/2 cups California seedless grapes
1/2 cup minced red onion
1/4 cup chopped fresh mint leaves
1 medium orange, peeled and diced
1/3 cup extra virgin olive oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
6 butter lettuce leaves

Steps:

  • Bring broth to a boil in a medium saucepan; stir in bulgur and turn off heat. Cover and set aside for 25 minutes. Fluff with a fork and let cool completely.
  • Stir in grapes, onion, mint and orange. In a small bowl, whisk together oil, lemon juice, sugar, salt, ginger, cumin and pepper. Pour over bulgur and toss well.
  • Nutritional Analysis: Calories 286; Protein 5 g; Fat 14 g; Calories from Fat 43%; Carbohydrate 38 g; Cholesterol 2 mg; Fiber 7 g; Sodium 715 mg.

LEBANESE TABBOULEH



Lebanese Tabbouleh image

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, appetizer

Time 30m

Yield 6 appetizer spread servings, 4 salad servings

Number Of Ingredients 10

1/4 cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
1/4 cup extra virgin olive oil
1 romaine lettuce heart, leaves separated, washed and dried

Steps:

  • Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
  • Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams

FRUITED TABBOULEH WITH WALNUTS AND FETA



Fruited Tabbouleh with Walnuts and Feta image

Here's a simple and terrific side for a Mediterranean meal. Mix up the salad in 20 minutes, then chill and serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 10

Number Of Ingredients 14

1 cup uncooked bulgur
1 cup boiling water
1/4 cup orange juice
1/4 cup olive oil
1/2 medium cucumber, seeded, chopped (about 1 cup chopped)
1/2 cup chopped red onion
1/2 cup sweetened dried cranberries
1/3 cup loosely packed fresh flat-leaf (Italian) parsley, chopped
1/3 cup loosely packed fresh mint leaves, chopped
1 tablespoon grated orange peel
1/2 teaspoon salt
1 orange, peeled, sectioned and chopped
1/2 cup chopped walnuts, toasted
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • Place bulgur in large heatproof bowl. Pour boiling water over bulgur; stir. Let stand about 1 hour or until water is absorbed.
  • Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well. Cover; refrigerate 2 to 3 hours or until well chilled.
  • Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.

Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 5 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 210 mg, Sugar 7 g, TransFat 0 g

ROASTED TABBOULEH



Roasted Tabbouleh image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 8

3 pints cherry or grape tomatoes
1/4 cup extra-virgin olive oil, divided
Salt and pepper
1 cup coarse bulgur
1 medium red onion, cut crosswise into thin slices
1 can (15.5 ounces) chickpeas, rinsed and drained
2 bunches parsley, roughly chopped (1 1/2 to 2 cups)
Lemon juice, plus wedges for serving

Steps:

  • Preheat oven to 450 degrees with racks in middle and lower thirds. On a rimmed baking sheet, toss tomatoes with 5 teaspoons olive oil, season with salt and pepper, and roast on bottom rack of oven until soft and skins have blistered and burst, about 30 minutes. On a separate, small baking sheet, spread bulgur in an even layer and toast on top rack of oven until fragrant and deep golden, stirring halfway through, 15 minutes. Transfer bulgur to a large bowl.
  • Add onion to the tomatoes, stir to combine, and season with salt and pepper. Roast until onion is soft and golden, flipping halfway through, about 15 minutes.
  • Meanwhile, cook bulgur according to package instructions. Transfer to the large bowl, season with salt and pepper, stir in chickpeas; let cool if still warm. Stir in parsley, tomatoes, onions, 1 tablespoon olive oil, and lemon juice to taste and transfer to serving platter. Serve warm or at room temperature with lemon wedges.

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

TABBOULEH RECIPE BY TASTY



Tabbouleh Recipe by Tasty image

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

3 bunches fresh parsley
2 medium tomatoes
1 teaspoon salt
½ cup fresh lemon juice, plus 2 tbsp, divided
½ cup fine grain bulgur, or medium grain, rinsed and drained
1 cup water
1 english cucumber, diced
2 scallions, thinly sliced
½ cup olive oil
½ teaspoon salt
½ teaspoon pepper
2 tablespoons fresh mint leaf, thinly sliced

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

MELON AND MINT TABBOULEH



Melon and Mint Tabbouleh image

Provided by Melissa Roberts-Matar

Categories     Blender     Citrus     Fruit     Onion     Side     Vegetarian     Quick & Easy     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 8

1 cup boiling-hot water
3/4 cup fine bulgur (5 oz)
1 1/2 cups loosely packed fresh mint leaves
1/3 cup olive oil
3 tablespoons fresh lime juice
1 (1/2-lb) piece firm-ripe honeydew, rind discarded and fruit cut into 1/2-inch pieces (1 cup)
1/2 cup very thinly sliced red onion (from 1 small)
1/2 teaspoon salt

Steps:

  • Pour boiling water over bulgur in a bowl, then cover bowl tightly and let stand 30 minutes. Drain in a sieve if watery.
  • Meanwhile, puré mint with oil in a blender until smooth.
  • Toss bulgur with mint oil, lime juice, honeydew, onion, and salt.

TABBOULEH III



Tabbouleh III image

This is a Lebanese salad (my version of tabbouleh) that we like served with everything!

Provided by KITKATY

Categories     Salad     Grains     Tabbouleh

Time 4h45m

Yield 8

Number Of Ingredients 10

1 cup bulgur
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
⅓ cup fresh mint leaves
2 teaspoons salt
½ cup lemon juice
⅔ cup olive oil

Steps:

  • Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
  • In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

Nutrition Facts : Calories 243.6 calories, Carbohydrate 19 g, Fat 18.5 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 593.5 mg, Sugar 1.9 g

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2022-05-16 This salad is one of the most ancient bulgur salads, believed to come from the Arabic cuisine.. Various variations of tabbouleh can be found, but the main ingredient, which remains unchanged is the huge amount of parsley and bulgur.. I poured the bulgur into boiling water, pulled it off the stove and left it for 15 minutes to stand and swell.
From tastycraze.com


TABBOULEH WITH QUINOA RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Tabbouleh With Quinoa Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Cooking Course Best Online Healthy Cooking Classes Healthy Food Cooking Classes ...
From recipeshappy.com


TABBOULEH RECIPE - DINNER AT THE ZOO
2020-01-16 Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes or until the wheat has softened. Drain off any excess liquid. Add the cucumber, tomatoes, green onions, parsley and mint to the bowl with the bulgur wheat. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
From dinneratthezoo.com


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