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.
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 II
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
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
WATERCRESS TABBOULEH WITH ORANGES AND ALMONDS - FAST!
Ready in just 35 minutes!?! I cut this recipe out of a magazine quite a few years back and it makes a really lovely, healthy dish pefect for summertime. Unlike most of my others, this Tabbouleh is by no means a traditional recipe. However, it is still delicious to eat and is very quick to prepare. Although I prefer to steam things such as cous cous and bulgar wheat, I understand that there are many who are not able or prefer not to...feel free to cook the bulgar how you wish
Provided by Um Safia
Categories One Dish Meal
Time 35m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the bulgar wheat according to instructions on pack.
- Mix olive oil, lemon juice & zest, chilli and seasoning together and pour over the bulgar. Leave for 5 minutes then fluff with a fork.
- Stir in the spring onions, tomatoes and cucumber. Remove peel and pith from oranges, then roughly chop the flesh and add to the bulgar.
- Finish by adding the watercress and almonds, seasoning to taste and mixing well.
Nutrition Facts : Calories 166.2, Fat 9.2, SaturatedFat 1.2, Sodium 14.7, Carbohydrate 20, Fiber 5, Sugar 7.7, Protein 4.1
TABBOULEH RECIPE BY TASTY
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
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
TABBOULEH WITH WATERMELON
Watermelon replaces the traditional tomato in this Middle Eastern salad, giving it bursts of sweetness. Goat cheese, another new add-in, provides creamy contrast.
Provided by Martha Stewart
Yield Makes 3 1/2 cups; Serves 4
Number Of Ingredients 9
Steps:
- Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes.
- Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt. Gently fold in goat cheese.
Nutrition Facts : Calories 190 g, Cholesterol 7 g, Fat 8 g, Fiber 6 g, Protein 6 g, Sodium 200 g
WATERCRESS TABBOULEH
I like cooking with bulgur wheat as an alternative to the usual rice and pasta. This comes from a magazine and is nice and fresh. Great served with grilled shell fish or chicken.
Provided by -Sylvie-
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the bulgur wheat until tender.
- Drain and squeeze as much water as possible out.
- Place in a large bowl, add all remaining ingredients, just keep the 1/3 of the watercress that's not chopped to one side.
- Mix well and season to taste.
- Toss the remaining watercress through the salad.
Nutrition Facts : Calories 189.2, Fat 13.9, SaturatedFat 2, Sodium 33.5, Carbohydrate 15.5, Fiber 3.7, Sugar 3.8, Protein 3.9
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