No Cook Tabbouleh Food

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LEBANESE TABBOULEH SALAD



Lebanese Tabbouleh Salad image

This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.

Provided by Yumna Jawad

Categories     Appetizer

Time 40m

Number Of Ingredients 8

⅓ cup extra virgin olive oil
3 tablespoons lemon juice
¼ cup extra fine bulgur wheat
2 bunches parsley (about 2 cups chopped)
1-2 vine-ripe firm tomatoes
2 green onions (both green and white part)
¼ cup fresh mint leaves (optional)
Salt and pepper

Steps:

  • In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
  • Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
  • Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
  • Serve at room temperature or cold, with lettuce if desired.

Nutrition Facts : Calories 141 kcal, Carbohydrate 8 g, Protein 2 g, Fat 12 g, SaturatedFat 2 g, Sodium 19 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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.

TABBOULEH



Tabbouleh image

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

50g bulgur wheat
50g flat-leaf parsley, chopped
50g mint, chopped
200g ripe tomatoes, deseeded and diced
3 spring onions, finely sliced
juice 1 lemon
3 tbsp olive oil

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

TABOULI SALAD RECIPE



Tabouli Salad Recipe image

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

1/2 cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

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



Tabbouleh image

Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me :)

Provided by najwa

Categories     Onions

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

7 cups finely minced fresh parsley (1 large bunch)
1 1/3 cups finely minced tomatoes
3 -4 tablespoons finely minced red onions
1 1/2-2 tablespoons bulgur
1/2 cup fresh lemon juice
2 tablespoons olive oil (optional)
1/2-1 garlic clove, finely minced (optional)
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Parsley, tomatoes and onions must be finely minced.
  • Combine the parsley, tomatoes, and onions.
  • Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
  • Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
  • Add the lemon mixture to the salad, mix and refrigerate till serving.
  • Tabbouleh should be eaten within two days.

Nutrition Facts : Calories 35.5, Fat 0.5, SaturatedFat 0.1, Sodium 467.5, Carbohydrate 7.5, Fiber 2.5, Sugar 1.8, Protein 2.1

TABOULEH



Tabouleh image

Grandma's tabouleh recipe has it all -- crunch, seasoning, freshness, and a whole lotta family love! Eat it as a side or a main or an afternoon snack!

Provided by Lindsey Hyland

Categories     Side Dish

Time 30m

Number Of Ingredients 9

3 Bunches Fresh Parsley (I prefer curly)
2/3 Cup Lemon Juice
1/3 Cup Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Pepper
1/2 Cup Cracked Bulgur (dry (can substitute for 1 1/2 cup cooked/cooled Quinoa, or 1 1/2 cup minced cauliflower))
2 Cloves Garlic (minced)
1/2 Sweet Onion (minced)
3 Tomatoes (deseeded, minced)

Steps:

  • If you have time, thoroughly rinse the parsley (3 bunches) the night before. Wrap it in paper towels and place it in the fridge. This will make the tabouleh EXTRA crisp! If you don't have time to rinse the night before, be sure to get the parsley as dry as possible.
  • In a small bowl, combine olive oil (1/3 cup), lemon juice (2/3 cup), salt (1 teaspoon) and pepper (1 teaspoon).
  • Add cracked bulgur (1/2 cup) to the lemon juice/olive oil and let it sit for 30 minutes - 1 hour, depending on how soft you want the bulgur to be. (I usually do this for 30 minutes while I'm chopping everything else)
  • Pick the leaves from the stems of the parsley. I do this by grabbing the bunch of parsley and sliding a sharp knife over the top, then picking out any large stems.
  • Place leaves into the food processor. Pulse the parsley until it is finely chopped using 1 second intervals. Make sure not to pulse too much! Alternatively you can use a knife to chop the parsley.
  • Add minced sweet onion (1/2), minced tomatoes (3 deseeded), minced garlic (2 cloves) and parsley to the bulgur and stir to combine.
  • Add more salt/pepper to taste. Tabouleh is best served after resting in the fridge overnight. Enjoy!

Nutrition Facts : Calories 312 kcal, Carbohydrate 34 g, Protein 6 g, Fat 19 g, SaturatedFat 3 g, Sodium 38 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving

NO COOK TABBOULEH



No Cook Tabbouleh image

This is NOT traditional, nor is it heavy. It's a light, fresh, colorful alternative. I use on sandwiches and tacos. Cooking time is the time it should sit to mingle flavors.

Provided by riffraff

Categories     Lunch/Snacks

Time 54m

Yield 9 cups

Number Of Ingredients 10

2 cups quick-cooking couscous (I used whole wheat)
1/2 cup olive oil
3/4 cup lemon juice
1/2 cup cilantro, chopped (or substitute the more traditional parsley)
1/2 cup of fresh mint, chopped
3 large tomatoes, chopped
1 bell pepper, chopped (I used a mixture of orange and red)
1 medium onion, chopped
salt and pepper
additional lemon juice

Steps:

  • Stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl.
  • Let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts.
  • Add the remaining ingredients and stir well.
  • Add more lemon juice to taste.
  • Cover and refrigerate for 24 hours or so.

Nutrition Facts : Calories 276, Fat 12.5, SaturatedFat 1.8, Sodium 10.1, Carbohydrate 35.7, Fiber 3.5, Sugar 3, Protein 5.9

TABBOULEH



Tabbouleh image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Number Of Ingredients 12

1 cup cracked bulgur wheat
1 tomato, seeded and diced
1 cucumber, seeded and diced
1 onion, diced
1 clove garlic, minced
1 lemon, juiced
1 tablespoon red wine vinegar
3 tablespoons olive oil
2 teaspoons fresh mint, chopped
2 teaspoons fresh parsley,chopped
Salt
Pepper

Steps:

  • Prepare bulgur wheat according to package directions or, in a large bowl pour 1 cup boiling water over bulgar wheat. Cover with plastic wrap and let sit for one hour. In separate bowl combine tomatoes, cucumber, onion and garlic. Add the juice of one lemon. Add vinegar and oil. Toss to coat. Add mint and parsley. Season with salt and pepper to taste. Chill for at least one hour before serving.

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From therecipes.info


COOL NO-COOK SUMMER SALAD: TABBOULEH
Either cook it briefly in boiling water or merely soak it, like in the recipe below. Bulgur is sold according to coarseness, from whole to very fine. For a light no-cook summer meal for 3-4 people, add some yogurt or canned beans, or …
From cookingmanager.com


3 HEALTHY NO-COOK RECIPES FOR WEIGHT LOSS SAVING TIME AND ...
Advantages of no-cook Recipes; Tabbouleh ... What ingredients can be used for no-cook recipes? A. Food options like fruits, vegetables, nuts, seeds, sprouts, cottage cheese, etc. All these options are nutrient-dense, adding a twist to your recipe. Q] What no-cook recipes I can opt while traveling? A. Options like a trail mix of nuts and seeds, sprout salad, sandwich or …
From possible.in


EASY CABBAGE TABBOULEH | YANKEE KITCHEN NINJA
Yep: no cooking! Bulgur allows you to add some whole grain goodness to a dish with no heat and little effort involved, making it ideal for summer meal salads. Now, tabbouleh is traditionally a vegetarian dish -- but you know how this meatasaurus rolls. I simply had to add some cooked chicken to this cabbage tabbouleh for it to feel like a truly ...
From yankeekitchenninja.com


23 NO COOK BACKPACKING FOOD IDEAS | BACKPACKING FOOD, FOOD ...
Feb 16, 2016 - Explore Amber Snellgroves's board "no cook backpacking food" on Pinterest. See more ideas about backpacking food, food, recipes.
From pinterest.com


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