CLASSIC TABBOULEH SALAD
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
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
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
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.
LEBANESE TABBOULEH SALAD
This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.
Provided by Yumna Jawad
Categories Appetizer
Time 40m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
- Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
- Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
- Serve at room temperature or cold, with lettuce if desired.
Nutrition Facts : Calories 141 kcal, Carbohydrate 8 g, Protein 2 g, Fat 12 g, SaturatedFat 2 g, Sodium 19 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
TABBOULEH SALAD
Steps:
- Cover the bulgur with water in a medium bowl and soak for 30 minutes. Drain well and set aside.
- Add the soaked and drained bulgur, parsley, scallions, tomatoes, mint, olive oil and lemon juice to a large bowl and season with salt. Mix with your hands until well combined and transfer a serving platter. Garnish with torn mint leaves and lemon wedges.
BEST TABBOULEH
Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant's. Recipe yields 6 servings (a little over 1 cup each).
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 10
Steps:
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you're ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems-you can do this by hand, but it's much easier in a food processor with the standard "S" blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn't too watery). Add the strained cucumber and tomato to the bowl.
- In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary-add another tablespoon of lemon juice for zing, or salt for more overall flavor.
- If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
Nutrition Facts : Calories 172 calories, Sugar 1.8 g, Sodium 399.1 mg, Fat 13 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 14 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0 mg
TABBOULEH
This simple Mediterranean salad takes little time to make and is extremely healthy. Serve this as a side dish or a sandwich filling; try layering it in pita bread and top it with cold sliced lamb and feta cheese.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Rinse the bulgur wheat in cold running water and soak in a bowl of cold water for 20 minutes. Drain and place in a large bowl.
- Add the tomatoes, scallions, parsley, cucumber, and mint. Toss together.
- Whisk together the lemon zest and juice, olive oil, and salt. Stir the dressing into the salad to fully combine.
LEBANESE TABBOULEH
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
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
TABBOULEH III
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
EASY TABBOULEH
This nourishing Middle Eastern salad comes together in a flash. Mix cooked bulgur with chopped tomatoes, parsley, mint, scallions, lemon juice, and olive oil, and serve at room temperature with pita wedges for a delicious lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 4 1/2 cups
Number Of Ingredients 9
Steps:
- Soak bulgur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
- Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.
Nutrition Facts : Calories 184 g, Fat 10 g, Fiber 6 g, Protein 4 g, Sodium 311 g
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
TABBOULEH SALAD
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
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
TABBOULEH SALAD RECIPE
This delicious Tabbouleh Salad Recipe is a fresh herb and bulgur salad, with parsley, mint, diced cucumber and tomato, green onion with a simple olive oil and lemon juice dressing.
Provided by The Wanderlust Kitchen
Categories Salad
Time 30m
Number Of Ingredients 10
Steps:
- Pour the boiling water over the bulghur wheat in a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.
- Fluff the wheat with a fork, then place a plate (or plastic wrap) over the top of the bowl and place it in the fridge.
- Let rest until room temperature, at least 15 minutes.
- Wash the leaves of the parsley and mint then dry completely with a paper towel.
- Trim the stems and discard.
- Mince the parsley and mint leaves and place in a large bowl.
- Remove the cooled bulghur from the fridge and combine with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.
- Drizzle in the olive oil and lemon juice and toss well. Sprinkle in the salt, stir, and taste. Add more salt if needed.
- Serve cool or room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 282 kcal, Carbohydrate 22 g, Protein 5 g, Fat 21 g, SaturatedFat 3 g, Sodium 300 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 17 g
TASTY TABBOULEH SALAD
This Middle Eastern-inspired salad is vibrant, fresh and the perfect accompaniment to grilled fish and meat, or as part of a lovely big spread
Provided by Jamie Oliver
Categories Healthy lunchbox Vegetables Australia day Healthy meals Light meals Mains Quick fixes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse the bulgur wheat under cold running water, then cook in a large pan of boiling salted water according to the packet instructions. Drain and leave to cool completely.
- Meanwhile, toast the pistachios in a dry frying pan over a medium heat, then roughly chop and add to a large bowl. Pick, finely chop and add the mint and parsley leaves, discarding the stalks. Trim the radishes and spring onions, then roughly chop along with the tomatoes. Add all the chopped veg to the bowl with the lemon juice, 4 tablespoons of olive oil and a good pinch of salt and pepper. Toss well.
- Fluff up the bulgur wheat with a fork, then add to the bowl and mix well. Halve the pomegranate and bash it cut-side down with a wooden spoon so the seeds come tumbling out into the bowl. Season to taste, sprinkle over the sumac and tuck in.
Nutrition Facts : Calories 277 calories, Fat 19.8 g fat, SaturatedFat 2.8 g saturated fat, Protein 6.3 g protein, Carbohydrate 18.8 g carbohydrate, Sugar 6.5 g sugar, Sodium 0.6 g salt, Fiber 4.8 g fibre
QUINOA TABBOULEH SALAD
In our new cookbook "The Kitchen Decoded," we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. -Logan Levant, Los Angeles, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely., Place parsley, mint, onion and garlic in a food processor; pulse until finely chopped. Add tomatoes and cucumber; pulse until coarsely chopped. Add tomato mixture to quinoa., In a small bowl, whisk lemon juice, oil and seasonings until blended; drizzle over quinoa mixture and toss to coat. Serve at room temperature or refrigerate until serving.
Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
TABBOULEH
An easy Middle Eastern salad made with fresh parsley, mint, bulgar wheat, tomatoes, cucumbers and a simple olive oil and lemon dressing.
Provided by Kristen Chidsey
Categories Salad
Time 45m
Number Of Ingredients 10
Steps:
- Prepare the bulgur until tender according to package directions. Drain off any excess water, place in a large mixing bowl, fluff with a fork, and set it aside to cool.
- To finely chop the parsely and mint, remove the thick stems and finely chop up the remaining leaves and stems. You can make quick work of it, by placing one bunch of parsley, along with the mint leaves into a food-processor fitted with an s-blade and give it a few pulses and repeat with the second bunch of parsley.
- Deseed the tomato and chop into very small bite size pieces. Cut the cucumber into 1/4 inch pieces and thinly slice the green onions, both the white and green parts.
- Add the lemon juice, salt, and olive oil to the bulgur wheat. Using a microplane grater, grate the garlic cloves directly over the wheat. Stir to combine.
- Add tomatoes, cucumbers, onions, parsley, and mint to the bulgur wheat and gently toss to evenly combine.
- Cover the tabbouleh and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 145 kcal, Carbohydrate 15 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 396 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
TABULE (ARABIC SALAD) - TABBOULEH
This middle Eastern recipe is easy to make, is very popular in the United States and all over the world. It is very tasty, nutritious, and can be served with any meal, or by itself. The Parsley is an excellent source of Vitamin C, and the Bulgur high in Fiber. Everyone loves tabule and almost everyone serves again.
Provided by Hommus
Categories Grains
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Soak Bulgur (cracked wheat) in water and drain.
- place Bulgur in a large bowl and add juice of one lemon to Bulgur and mix.
- leave bulgur sitting until water and lemon juice is absorbed (around 45 minutes).
- Add all remaining ingredients to Bulgur and mix well. add more lemon juice or salt if desired.
- Serve over fresh lettuce leaves.
Nutrition Facts : Calories 197.3, Fat 18.2, SaturatedFat 2.5, Sodium 1174.1, Carbohydrate 9.1, Fiber 2.2, Sugar 2.7, Protein 1.6
TABBOULEH-PEA SALAD
This is from BH&G's Low Calorie magazine, Spring 1986 issue. The intro says, "Tabbouleh, Middle Eastern in origin, is made with bulgur, a wheat product." I confess that I love this salad!
Provided by mersaydees
Categories Southwest Asia (middle East)
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
- Place prepared bulgur in salad bowl and add peas and cheese.
- In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
- Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.
Nutrition Facts : Calories 239, Fat 13.6, SaturatedFat 5.5, Cholesterol 26.8, Sodium 565.7, Carbohydrate 21.1, Fiber 5.7, Sugar 5.8, Protein 9.7
TABBOULEH (TABOULI) SALAD
Tabbouleh (or Tabouli )is a refreshing classic Lebanese salad recipe. It's made with fresh parsley, tomatoes, scallions and bulgur wheat with a simple olive oil lemon dressing.
Provided by https://mayihavethatrecipe.com
Categories Salad
Time 15m
Number Of Ingredients 9
Steps:
- Rinse the bulgur wheat, using a fine mesh strainer
- In a medium bowl, combine the bulgur and 1 cup of boiling water. Cover it with a plate or plastic wrap and let it soak for at least 15 minutes, until it has absorbed all or most of the water. If you are using coarser bulgur wheat, let it soak for at least 30 minutes. Taste it and make sure is tender, but still has a bite. If it's not, add a little more boiling water. When ready, squeeze any excess water, if there is any left
- In a large bowl, combine the soaked bulgur wheat, tomatoes, scallions and parsley and toss well. Add the lemon juice, olive oil and salt and toss again. Refrigerate until ready to serve
Nutrition Facts : ServingSize 1 cup, Calories 190 calories, Sugar 2, Sodium 165, Fat 10, SaturatedFat 1.4, UnsaturatedFat 8, Carbohydrate 24, Fiber 5, Protein 4.3
TABBOULEH SALAD WITH SHRIMP
"My co-workers love when I bring this dish to get-togethers," writes Sandra Bienz of Calgary, Alberta. "It's great as a side dish, but also good enough to stand alone."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Place bulgur in a small bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed; drain. , In a large bowl, combine the bulgur, cucumber, onions, parsley and mint. In a small bowl, whisk the lemon juice, oil, ginger, coriander, salt and pepper. Pour over bulgur mixture and toss to coat. Transfer to a serving bowl; top with shrimp.
Nutrition Facts : Calories 314 calories, Fat 11g fat (2g saturated fat), Cholesterol 172mg cholesterol, Sodium 419mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 7g fiber), Protein 28g protein. Diabetic Exchanges
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TABBOULEH SALAD - CANADIAN LIVING
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TABBOULEH - SIMPLY LEBANESE
From simplyleb.com
- Prepare the vegetables by thoroughly washing them and set aside to fully dry. Once dry, cut the ends off the parsley and finely chop followed by the scallions (whites and greens), mint leaves, and tomatoes. Combine in a large bowl.
- Sprinkle the fine bulgur over the fresh vegetables. Pour the dressing over the salad and mix well until combined.
BEST TABBOULEH RECIPE | BON APPéTIT
From bonappetit.com
- Place bulgur in a small bowl and cover with boiling water by 1". Let sit until bulgur is soft and tender, 20–30 minutes.
- Finely chop tomatoes and transfer to a large bowl (juices and all). Add lemon juice and bulgur to bowl; season with salt, then toss to combine.
- Rinse parsley under cold water and shake to get rid of excess water. Working in batches and starting at stem end, finely slice stems and leaves with your sharpest knife, making one even pass. This is so the parsley doesn’t get bruised or wilt and stays light in the salad (you should have about 4 cups).
TABBOULEH RECIPE | CHEFDEHOME.COM
From chefdehome.com
- Cook Bulgur: Quick Method: In a sauce pan add 1.5 cup water, 1 garlic clove, 1/4 tsp salt. Bring to boil, add bulgur, stir well, turn stove to medium and cook for 10-12 minutes or until all water has been absorbed. Once done, cover and leave aside. Until no trace of liquid remains (15 minutes). Fluff with fork before using.
- Prepare Tabbouleh Ingredients: In meantime prepare Tabbouleh ingredients. Give special attention to parsley and mint. Work in batches, chop both herbs as fine as possible for good texture of salad. I also make sure to get rid of seeds of tomatoes and only use diced pulp for salad.
- In wide bowl, add lemon juice, olive oil, dried oregano with 1/4 tsp of salt and 1/4 tsp of black pepper. Whisk to emulsify. Now add cooled and fluffed bulgur. Add diced vegetables and herbs: tomatoes, parsley, mint, olives, and onion. Fold gently to mix dressing from bottom with all ingredients. Taste and adjust salt/black pepper/lemon juice. For best flavor, refrigerate for 30 minutes.
TABBOULEH RECIPE - BELLY FULL
From bellyfull.net
- In a small saucepan (or microwave safe bowl) bring the vegetable stock and 1/2 teaspoon of salt to a boil, then pour it over the bulgur. Let sit for 30 minutes. Drain any liquid that hasn’t evaporated.
LEBANESE TABBOULEH SALAD RECIPE - COOKIN' WITH MIMA
From cookinwithmima.com
- Using a sharp knife, starting with the tomatoes, dice them into small pieces and place in a bowl. Add the bulgur and mix.
TABBOULEH SALAD - JO COOKS
From jocooks.com
- Cook the bulgar: Bring water to boil, add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes, stirring occasionally. Let the bulgur cool.
- Prep the parsley and mint: Clean the parsley using a salad spinner first, then add the parsley and mint to a food processor. Pulse it until it's all chopped very small, but don't turn it into a paste.
- Mix in Ingredients - Add bulgur to a large bowl, then add remaining ingredients including the parsley and mint. Toss well and serve.
TABBOULEH SALAD RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
- 1. Place the bulgur wheat in a large bowl. Bring the water to a boil and stir in the salt. Pour the water over the bulgur. Let it sit for 30 minutes, or until all of the water is absorbed.
- 2. While the bulgur is soaking, whisk together the lemon juice and olive oil in a small bowl. Add in the minced garlic and whisk again. Pour the dressing over the bulgur and stir.
- 3. Add in the scallions, tomatoes, cucumbers, parsley, and mint. Stir until combined. Season with salt and pepper, to taste.
GRAIN-FREE TABBOULEH SALAD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
- To a large mixing bowl, add parsley, onion, and bell pepper. Top with lemon juice, olive oil, salt, and pepper and toss to combine. Add hemp seeds at this time if desired (optional).
- Taste and adjust flavor as needed, adding more lemon juice for acidity, salt and pepper for overall flavor, or olive oil if too dry.
- Serve immediately as a side for Mediterranean dishes like Mediterranean Baked Sweet Potatoes, Chickpea Shawarma Dip, or Chickpea Shawarma Sandwiches. This is also great as a salad base for things like Crispy Baked Chickpeas.
EASY TABBOULEH SALAD RECIPE - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
- Cook according to package directions. I make mine by pouring it into a medium sized bowl, covering with boiling water and leaving for 10 minutes while I prepare the rest of the salad ingredients. Then drain, cool and use.
- Chop the parsley, spinach and mint really finely! Chop until you think it's small enough, then chop it a little bit more!
- Add the cooled bulgur wheat, green herbs/vegetables and tomatoes to a medium sized bowl. Add the lemon juice and olive oil and toss to combine.
TABBOULEH SALAD RECIPE | MYRECIPES
From myrecipes.com
- Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain; place bulgur in large bowl.
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From myrecipes.com
- *1 cup instant brown rice, cooked, may be substituted for 1 cup bulghur and 1 cup boiling water.
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