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.
BULGUR TABBOULEH SALAD
My sister (Sky Hostess) gave me this recipe. It's delicious and you can add whatever veggies you like! All vegetable amounts are approximate. Use as much as you prefer. Salt and pepper if you like.
Provided by LK Devildog
Categories Grains
Time 1h5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil the water and then pour over the bulgur wheat.
- Cover and allow to sit for about 1 hour.
- Add lime juice and olive oil, then refrigerate.
- Once chilled add the veggies and cumin.
- Stir gently and serve chilled.
- All vegetable amounts are appoximate. Use however much you prefer.
Nutrition Facts : Calories 236.3, Fat 17.9, SaturatedFat 4.7, Cholesterol 16.7, Sodium 234.4, Carbohydrate 15.9, Fiber 3.8, Sugar 3.8, Protein 5.2
BULGUR WHEAT TABBOULEH WITH CHICKPEAS
Make and share this Bulgur Wheat Tabbouleh With Chickpeas recipe from Food.com.
Provided by dividend
Categories Grains
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour boiling water over the bulgur to cover, and let sit for 1 hour.
- Drain, and fluff with a fork.
- Combine the bulgur and the cooked chickpeas.
- Add olive oil, lemon juice, salt and pepper to taste. A good ratio is 2:1 olive oil : lemon juice.
- Cut each tomato in half through the stem. Cut off the stem, and scoop out the seeds. Chop the flesh into 1/4 inch cubes. Dice the cucumber into 1/4 cubs.
- Add the tomatoes, cucumber and the parsley to the bulgur. Stir to combine.
- Taste, and correct seasoning as necessary to taste.
- A nice addition is 1 oz of feta cheese, chopped very fine just before serving.
Nutrition Facts : Calories 176, Fat 2.1, SaturatedFat 0.3, Sodium 23.2, Carbohydrate 34.1, Fiber 9.2, Sugar 8.9, Protein 8.6
BULGUR WHEAT TABBOULEH
This bulgur wheat tabbouleh is the easiest vegan side dish ever and takes just a few ingredients. Pair with hot falafels, hummus and crisp pitta bread
Provided by John Torode
Categories Side dish
Time 15m
Yield as a side dish
Number Of Ingredients 9
Steps:
- Soak 120g fine bulgur wheat in cold water for 15 mins. Drain well, put in a bowl and mix with 75ml olive oil and 4 tbsp lemon juice. Cover and leave for 30 mins to soften. When ready to serve, deseed and finely chop 5 tomatoes and add with 4 finely sliced spring onions and a good handful each of chopped flat-leaf parsley and chopped mint leaves. Finally, stir in another 75ml olive oil and 4-5 tbsp lemon juice and season well.
Nutrition Facts : Calories 305 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
KALE & BULGUR TABBOULEH WITH YOGURT DRESSING
A low-calorie bulgur wheat salad that's rich in iron, folate, fibre and calcium - as tasty as it is good for you!
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 15
Steps:
- Put the bulgur in a medium bowl and pour over 125ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente.
- Bring a pan of water to the boil and add the eggs. Cook for 6 mins, then place in cold water until cool. Peel and cut in half. Put the dressing ingredients in a food processor or blender with 2 tbsp water and some salt. Blend until smooth.
- Break up the bulgur with a fork and add the remaining ingredients, except the eggs. Toss with the dressing, then top with the eggs to serve.
Nutrition Facts : Calories 481 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
TABBOULEH (BOB'S RED MILL)
Found this recipe on the side of a bag of Bob's Red Mill bulgur wheat and didn't want to lose it! Yummy and healthy!
Provided by Rachel G
Categories Grains
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Presoak bulgur. Place 2 cups bulgur in a bowl. Pour 2 cups water over bulgur and let stand 1 hour.
- In a large mixing bowl, gently mix together bulgur, parsley, mint, onions, cumin, salt, and tomatoes using a wooden spoon.
- Add the lemon juice, toss and chill for 1 hour to blend the flavors.
- Before serving, toss again with olive oil. Serve in a mound with romaine lettuce leaves arranged like the spokes of a wheel. Scatter cucumber slices over romaine leaves.
Nutrition Facts : Calories 269, Fat 8.1, SaturatedFat 1.2, Sodium 232.6, Carbohydrate 45.7, Fiber 13, Sugar 4, Protein 8.9
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