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
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
TABOULI
Healthy and delicious middle eastern salad. Tabouli is a very simple salad that call for very little ingredients, but amazingly big on flavor.This salad is a delicious companion for everything from barbeques to baked chicken e.t.c.These measurements are to taste and may modified to suit your personal preference.
Provided by chef FIFI
Categories Lunch/Snacks
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.
- If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.
- This step is very important!First three ingredients must be minced very finely.
- In a medium bowl, add all ingredients together and stir well.
- If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.
- Let sit in the fridge for about 1 hour for the flavors to meld.
- Enjoy!
Nutrition Facts : Calories 129.5, Fat 9.6, SaturatedFat 1.4, Sodium 40, Carbohydrate 10.4, Fiber 3.5, Sugar 1.7, Protein 2.9
EASY BULGUR TABBOULEH
Steps:
- In a medium bowl, add bulgur. Add boiling water to cover by 1/2-inch and let soak until softened, about 20 to 30 minutes. Drain well.
- To a large bowl, add drained bulgur. Stir in parsley, mint, tomatoes, scallions, lemon juice, olive oil, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Serve chilled or at room temperature.
Nutrition Facts : Calories 115 kcal, ServingSize 1 cup, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 2 g, Sugar 1 g
TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)
Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own. This is my cousin's recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it "to make it different". I agree with her wholeheartedly. This doesn't need anything else; just season it well with the salt, pepper, lemon, and olive oil.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- This recipe is a breeze if you have a food processor, a little more work if you don't.
- If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
- Repeat with green onions, and add it bowl.
- Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
- If you are making this for company, you might want to chop everything by hand.
- It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
- Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
- Drain and squeeze as dry as possible, and combine with vegetables.
- Drizzle with lemon juice and olive oil.
- Add salt and pepper to taste, and toss thoroughly.
- You can be quite generous with the pepper.
- Refrigerate for about an hour, taste, and adjust salt and pepper.
- In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.
Nutrition Facts : Calories 218.3, Fat 18.4, SaturatedFat 2.5, Sodium 14.5, Carbohydrate 13.6, Fiber 3.6, Sugar 3.8, Protein 2.6
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 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
LEBANESE TABBOULEH SALAD
Fresh and tasty, this Lebanese Tabbouleh Salad is the perfect complement with grilled meats as it can sit out for several hours without wilting.
Provided by Liz DellaCroce
Categories Salad
Time 45m
Number Of Ingredients 9
Steps:
- Cook bulgur wheat according to package directions and set aside to cool.
- In a large bowl, combine parsley, tomatoes, cucumber, scallions and mint.
- Flake apart bulgur with a fork and toss together with vegetables.
- Dress the salad by drizzling the olive oil around the edges of the bowl.
- Juice the lemon directly over the salad, carefully holding opposite hand under the lemon to catch seeds.
- Add salt and pepper and stir to combine. Check for seasoning, adjust accordingly and serve.
Nutrition Facts : Calories 190 kcal, Carbohydrate 15.6 g, Fat 14.4 g, SaturatedFat 2 g, Sodium 39 mg, Fiber 4.6 g, ServingSize 1 serving
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
LEBANESE TABBOULEH
Authentic Lebanese tabbouleh recipe
Provided by Zaatar
Categories Salad
Time 30m
Number Of Ingredients 11
Steps:
- Wash the tomatoes, parsley and mint.
- Hold the bunch of parsley tightly between one hand and finely chop with a sharp knife.
- Slice the tomato into several rings, then finely chop each one.
- Chop the mint and onion finely. Add everything to a large bowl.
- Sprinkle on the seven spice, sumac and salt.
- Soak the bulghur wheat for five minutes before serving.
- Add a generous drizzling of extra virgin olive oil.
- Squeeze the lemon and add to the bowl, taste everything and balance the dressing with extra salt/lemon if required.
- Add the bulghur wheat and mix thoroughly.
- Serve with optional lettuce leaves.
LEBANESE TABBOULEH
Lebanese Tabbouleh is a fresh, light salad mixing tomatoes, parsley, mint, green onions, bulgur wheat along with a light lemon olive oil dressing. A great side to any meal or a main dish for lunch!
Provided by Julia
Categories Salad
Time 20m
Number Of Ingredients 7
Steps:
- Rinse the bulgur wheat. Soak it in cold water for 10 minutes. Drain the excess water by using your hands to squeeze the water out. Set aside.
- Put the parsley, tomatoes, green onions, mint and bulgur wheat into a large bowl and gently mix.
- Mix the lemon juice and olive oil in small bowl and pour over the vegetable mixture in the large mixing bowl and mix well. Stir, taste, and adjust seasoning (add salt and pepper to taste).
- Cover and refrigerate or serve immediately.
EASY PARSLEY SALAD (TABBOULEH) RECIPE
A light and refreshing salad with parsley, mint, tomatoes, cucumber and green onions. A good splash of olive oil and lemon juice finish it off beautifully. This is the food you feel good about. Refrigerate for a couple of hours to bring up more flavors. It holds nicely in the fridge, so you can make it ahead. Works great for picnics or potlucks. Note: if not on Whole30, you can also add 1/2 - 1 cup of cooked couscous or bulgur.
Provided by Alena Tarasevich
Time 25m
Yield 7 servings
Number Of Ingredients 9
Steps:
- Instructions
TABBOULEH (LEBANESE PARSLEY AND LEMON SALAD)
Provided by Tina Rizk
Time 20m
Number Of Ingredients 9
Steps:
- Wash the bulgur wheat in a colander. In a medium bowl, soak the bulgur in very hot water for 15 minutes. Drain very well in a colander and then squeeze the bulgur wheat by hand to get rid of any excess water. Put aside.
- Chop the parsley very fine. Put in a bowl.
- Chop the mint very fine and put it in the bowl mixing it with the parsley to prevent the chopped mint from turning to black.
- Chop the tomatoes into small cubes and pour them with their juice on the parsley-mint mix.
- Mince the onion very fine. Season with pepper and salt. Leave it for 30 seconds then squeeze the chopped onion by hand to get rid of its water. Put over the tomato mixture.
- Add the bulgur and season with salt.
- Now add the lemon juice and olive oil and mix.
- Usually, tabbouleh is tasted before being served to see whether it needs more salt or lemon based on personal preferences.
- For best results, cover the tabbouleh and refrigerate for 30 minutes before serving. Transfer to a serving platter.
Nutrition Facts : Calories 318 kcal, Carbohydrate 18 g, Protein 3 g, Fat 28 g, SaturatedFat 4 g, Sodium 28 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 23 g, ServingSize 1 serving
TABBOULEH SALAD
Tabbouleh Salad- Classic Middle Eastern Salad of Fresh greens and bulghur- A Lebanese specialty-
Provided by Anjana Chaturvedi
Categories Main Course soups and salads
Number Of Ingredients 9
Steps:
- Take bulgar in a bowl and wash it with water .Now add 1 cup of hot water in bulgar.
- Cover the bowl with a lid and rest for about 25 minutes.
- Chop tomato and cucumber in fine pieces.
- Wash parsley and mint and chop finely.
- To make the dressing-In a bowl mix olive oil,lemon juice ,salt and pepper powder
- Take a big bowl and add soaked bulgar, parsley, mint, tomato and cucumbers and mix.
- Now add the prepared dressing in the salad.Toss gently and serve chilled
- Serving suggestions-serve as a salad, side dish,with toasted pita bread or romain lettuce etc.
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4.7/5 (9)Category SaladCuisine LebaneseTotal Time 15 mins
- 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.
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- Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.
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