Classic Tabbouleh Food

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CLASSIC TABBOULEH



Classic Tabbouleh image

From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!

Provided by Kozmic Blues

Categories     Grains

Time 25m

Yield 10 serving(s)

Number Of Ingredients 11

1 1/2 cups bulgur wheat
4 tablespoons extra virgin olive oil
3 cups vegetable stock, boiling
1/2 cup scallion, chopped
3 garlic cloves, minced
3 cups flat leaf parsley, chopped
3/4 cup mint leaf, chopped
4 tomatoes, diced
1 seedless European cucumber, diced
1/4 cup lemon juice
salt & pepper, to taste

Steps:

  • Mix bulgar wheat and 1 tbsp olive oil in a bowl.
  • Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
  • Drain well in a strainer.
  • Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
  • Add salt and pepper to taste, and refrigerate until ready to serve.

Nutrition Facts : Calories 95.9, Fat 5.8, SaturatedFat 0.8, Sodium 16.2, Carbohydrate 10.6, Fiber 2.9, Sugar 2.3, Protein 2.2

CLASSIC TABBOULEH RECIPE



Classic Tabbouleh Recipe image

Toss bulgur, parsley & more with lemony dressing for this Classic Tabbouleh Recipe. You'll want to make this Middle Eastern tabbouleh recipe every week!

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 10 servings, about 1/2 cup each.

Number Of Ingredients 10

1 cup bulgur, uncooked
1-1/2 cups boiling water
1/4 cup olive oil
2 to 3 Tbsp. fresh lemon juice
1 clove garlic, minced
1/2 tsp. salt
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup chopped fresh parsley
1 medium tomato, chopped
1/2 cup green onion slices

Steps:

  • Mix bulgur and boiling water in large bowl; cover. Let stand 20 min. or until bulgur is softened.
  • Stir in oil, juice, garlic and salt until well blended.
  • Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g

TABBOULEH



Tabbouleh image

Provided by Ina Garten

Categories     side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

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.

CLASSIC TABBOULEH SALAD



Classic Tabbouleh Salad image

This basic tabbouleh salad (aka tabouli) made with cracked wheat bulgur, tomatoes, cucumber, and parsley is easy and delicious.

Provided by Molly Watson

Categories     Salad     Side Dish     Lunch     Salad

Time 1h20m

Yield 8

Number Of Ingredients 11

1 cup cracked wheat bulgur
1 teaspoon fine sea salt (divided)
1 1/2 cups boiling water
1 clove garlic
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 cup fresh mint leaves
1/2 teaspoon freshly ground black pepper
1 bunch flat-leaf parsley
4 tomatoes
1 English or hothouse cucumber

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

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