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.
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
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.
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
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.
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
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 I
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
TABOULEH
Tabouleh, also known as tabbouleh, is a classic Middle Eastern salad. The fresh veggies and mint leaves make it light and refreshing on a hot day. -Michael & Mathil Chebat, Lake Ridge, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.
Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TABOULI - PERFECT DRESSING
This recipe came from a friend's cook book. Over here in Australia there are plenty of Lebanese restaurants, and we had just got back from a part of Canada, where there didn't seem to be any. I was desperate for a good tabbouli recipe, and this one - the dressing in particular, is spot on every time.
Provided by DexterandLiz
Categories Onions
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and chop mint and parsley and lettuce (draining well). Mix together.
- Chop spring onions and tomatoes and olives and add to mixture.
- Drain as much moisture out of bulgur as possible and add to salad mix.
- In a separate bowl mix dressing. I really recommend you use the quantities above, then check seasoning before pouring it over the salad.
- Enjoy!
- If you don't have bulgur (or bourghul), you can used some cous cous which has soaked in chicken stock. It has the same over all effect, but doesn't have the crunch.
Nutrition Facts : Calories 374.1, Fat 31.4, SaturatedFat 4.3, Sodium 656, Carbohydrate 22.1, Fiber 7, Sugar 2.8, Protein 5.3
AUTHENTIC LEBANESE TABOULI
Steps:
- Prepare the chopped parsley and mint and set aside. In a large bowl, mix Bulgur, chopped tomatoes, chopped onions/scallions with lemon juice, salt and pepper. Add to them the parsley and mint and olive oil and mix, adjusting seasoning by adding more oil and lemon if desired. Serve cold garnished with romaine lettuce.
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
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