Tabouli Made With Key Lime Juice Recipes
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
TABOULI
Steps:
- In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.
CILANTRO TABOULI
Steps:
- Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
- Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 11.8 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 11.8 mg, Sugar 1.5 g
QUINOA TABBOULEH
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Vegetarian High Fiber Lunch Quinoa Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
AUTHENTIC LEBANESE TABBOULEH RECIPE
Steps:
- Rinse all vegetables and let dry on a paper towel, especially the parsley and mint.
- Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of excess moisture.
- Cut stems off mint, and finely chop the leaves. Spread on a paper towel and let dry.
- Finely chop tomatoes into small cubes 1/3in then place in strainer to get rid of the excess juice.
- Finely chop onions, drain then mix with the 7-spices, set aside.
- Finely chop the cucumber
- Soak the bulgur in half of the lemon juice with a bit of salt.
- Only once ready to serve, mix all ingredients together well, drizzle with olive oil and the leftover lemon juice. Add a bit more salt if needed.
- Serve as a side salad along with some lettuce leaves.
Nutrition Facts : ServingSize 3 Tablespoons, Calories 252 kcal, Carbohydrate 20 g, Protein 4 g, Fat 19 g, SaturatedFat 3 g, Sodium 332 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 15 g
TABOULI (MADE WITH KEY LIME JUICE)
Make and share this Tabouli (Made With Key Lime Juice) recipe from Food.com.
Provided by tszost
Categories Greek
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Make couscous according to pkg directions using chicken stock in place of the water and adding the garlic powder. Cool.
- Add vegetables & dressing, mixing well.
- Enjoy!
Nutrition Facts : Calories 343.4, Fat 15.1, SaturatedFat 2.2, Cholesterol 2.4, Sodium 136.4, Carbohydrate 43.7, Fiber 4, Sugar 2.5, Protein 9.1
BROWN RICE TABOULI
Tabouli is a great side or light snack on a hot summer day. My version is for those that DON'T like bulgar or are gluten sensitive. I also have additions to make this a "one dish wonder" for a complete meal and/or more veggies to satisfy the pallet of vegetarians and meat-eaters alike. This recipe can also be made with bulgar or barley...it is the best the next day. I even took it to my church picnic and got rave reviews.
Provided by dlspoison
Categories Brown Rice
Time P1DT3m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring the water to a boil and add the rice, cook to desired doneness or as per package directions. Add the juices and oil, stir thoroughly with a FORK! This will fluff the rice and distribute the liquids evenly to prevent sticking. Cool completely.
- As the rice is cooling, prepare the other ingredients. Add these once the rice is COMPLETELY cool.
- For best results let stand overnight.
- Optional add ins (for each 1/2 c of add in, add one serving to the total no. of servings shown): 1 cup diced FRESH mozzarella, 1/4 cup chopped green pepper, 1/4 cup chopped red pepper, 1/4 cup chopped yellow pepper, 1 sm can of white chicken breast.
QUINOA TABBOULEH
This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.
Provided by SYNEVA B
Categories Salad Grains Tabbouleh
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
- Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 45.7 g, Fat 16.6 g, Fiber 9.3 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 324.7 mg, Sugar 7.8 g
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