Tabboulehwithpasta 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.

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

TABOULI SALAD RECIPE



Tabouli Salad Recipe image

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

1/2 cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

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 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 WITH PASTA



Tabbouleh With Pasta image

This is a nice summer salad! I found this recipe on the side of a box of acini di pepe pasta and adjusted the recipe to MY liking! I hope you like it too! Cook time is for the pasta.

Provided by Theresa P

Categories     Vegan

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (8 ounce) package acini di pepe pasta, cooked per pkg directions and drained well (rice shaped pasta)
1 cup chopped of fresh mint
1 cup chopped fresh parsley
3 cups chopped peeled and seeded tomatoes
1/2 cup sliced green onion
1 minced garlic clove
3 tablespoons lemon juice
1/4 cup olive oil
salt and pepper

Steps:

  • Combine and mix cooked pasta with all vegetables.
  • Combine the dressing ingredients and mix well.
  • Pour the dressing over the pasta and vegetables and mix gently.
  • Adjust with extra lemon or salt and pepper or olive oil to your taste.
  • Chill until ready to serve.
  • Stir before serving.

TABBOULEH



Tabbouleh image

Provided by Tyler Florence

Categories     appetizer

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup bulgur wheat (fine-medium grind)
2 cups hot water
1 pound ripe tomatoes, seeded and chopped (about 2 cups)
1 bunch green onions, white and green part, finely chopped (about 1 cup)
1 hothouse cucumber, halved, seeded and diced (about 2 cups)
2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 lemons, juiced
1/4 cup extra-virgin olive oil

Steps:

  • Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
  • In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.

TABBOULEH



Tabbouleh image

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

50g bulgur wheat
50g flat-leaf parsley, chopped
50g mint, chopped
200g ripe tomatoes, deseeded and diced
3 spring onions, finely sliced
juice 1 lemon
3 tbsp olive oil

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 II



Tabbouleh II image

This recipe is the real deal! It's great tasting, healthy and easy to make.

Provided by EPITOPES

Categories     Salad     Grains     Tabbouleh

Time 1h10m

Yield 4

Number Of Ingredients 9

¼ cup bulgur
½ cup boiling water
1 cup chopped parsley
¼ cup chopped fresh mint leaves
5 tomatoes, diced
1 onion, finely diced
2 teaspoons olive oil
1 lemon, juiced
salt to taste

Steps:

  • Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
  • Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 19.2 g, Fat 3 g, Fiber 5.7 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 19.6 mg, Sugar 5.4 g

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

TABBOULEH



Tabbouleh image

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

1/2 cup bulgur wheat
2 tomatoes, diced (1 1/2 cups)
3 scallions (both white and green parts), trimmed and thinly sliced (1 cup)
2 to 3 cups chopped fresh curly parsley, stems removed
1 cucumber, peeled and diced (1 cup)
1/2 cup fresh mint leaves, chopped
1/4 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/4 teaspoon coarse salt, or more to taste

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.

TABBOULEH PASTA SALAD



Tabbouleh Pasta Salad image

Try this delicious twist on the traditional Middle Eastern salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 8

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
Water and vegetable oil called for on salad mix box
1 1/2 cups diced English (seedless) cucumber
1 1/2 cups grape tomatoes, halved
3 scallions, thinly sliced (1/3 cup)
2 tablespoons fresh lemon juice
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves

Steps:

  • Make pasta salad as directed on box.
  • Stir in remaining ingredients. Refrigerate 30 minutes before serving. Cover and refrigerate any remaining salad.

Nutrition Facts : Calories 190, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 2 g, TransFat 0 g

TABBOULEH



Tabbouleh image

Provided by Nancy Harmon Jenkins

Categories     salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 11

2/3 cup fine cracked wheat (bulgur)
1 cup water
1 1/2 cups finely minced Italian flat-leaf parsley
2/3 cup finely minced fresh mint
1/4 cup finely chopped scallions
1/4 cup finely chopped red onion
1 large tomato, peeled, seeded, chopped
1/4 cup extra-virgin olive oil
2/3 cup lemon juice or more to taste
1 teaspoon salt, if desired
Leaves of crisp romaine lettuce for serving

Steps:

  • Place cracked wheat in a bowl and cover with water. Set aside for approximately 30 minutes until wheat has swelled and softened. Drain wheat, squeezing it in your hands to expel as much water as possible.
  • Place the wheat in a large salad bowl. Add parsley and mint and mix well. Add scallions, onions and tomatoes, using a wooden spoon or your hands to press the vegetables slightly so that they give up their flavors.
  • Add olive oil, lemon juice and salt, if desired. Taste, and add more lemon juice if necessary. The lemon taste should be definite but not overpowering. Set aside, covered, in a cool place for an hour or so until ready to serve.
  • Serve the tabbouleh on a tray lined with crisp romaine lettuce leaves. Diners should use the leaves to scoop up the tabbouleh.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 362 milligrams, Sugar 2 grams

TABBOULEH



Tabbouleh image

You've likely had Tabbouleh, a traditional Middle Eastern side dish, many times. Learn how to make this mix of bulgur, tomatoes, cucumbers, scallions, parsley, and mint at home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 cup bulgur (cracked wheat)
2 medium tomatoes, seeded and chopped
1 long seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
1 cup finely chopped scallions, green and white parts
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
Juice of 2 lemons
1/3 cup olive oil
Coarse kosher salt and freshly ground black pepper, to taste

Steps:

  • Soak the bulgur in hot water for 10 minutes to plump the grains.
  • Drain well and add the tomatoes, cucumber, scallions, parsley, mint, lemon juice, and oil. Toss well and season with salt and pepper.

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