LEBANESE TABBOULEH SALAD
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
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
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
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
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
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
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
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
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
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
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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TABBOULEH - SIMPLY LEBANESE
From simplyleb.com
4.7/5 (9)Category SaladCuisine LebaneseTotal Time 15 mins
- Prepare the vegetables by thoroughly washing them and set aside to fully dry. Once dry, cut the ends off the parsley and finely chop followed by the scallions (whites and greens), mint leaves, and tomatoes. Combine in a large bowl.
- Sprinkle the fine bulgur over the fresh vegetables. Pour the dressing over the salad and mix well until combined.
TABBOULEH SALAD - JO COOKS
From jocooks.com
4.6/5 (17)Total Time 15 minsCategory SaladCalories 254 per serving
- Cook the bulgar: Bring water to boil, add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes, stirring occasionally. Let the bulgur cool.
- Prep the parsley and mint: Clean the parsley using a salad spinner first, then add the parsley and mint to a food processor. Pulse it until it's all chopped very small, but don't turn it into a paste.
- Mix in Ingredients - Add bulgur to a large bowl, then add remaining ingredients including the parsley and mint. Toss well and serve.
TABOULEH - NO RECIPES
From norecipes.com
Reviews 80Estimated Reading Time 3 mins
USE THESE INGREDIENTS FOR WINTER NO-COOK MEALS | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 3 mins
- Frozen Ready-to-Eat Shrimp. A big bag of these precooked powerhouses can help you craft many different meals in a flash. The key to using pre-cooked shrimp is to season them with a little bit of salt before rinsing and patting them dry.
- Canned Chickpeas. Credit: Photo: Victor Protasio. One of the heartiest dishes you can put on the table without a lick of heat is a panzanella—a Tuscan salad made with bread and tomatoes.
- Packaged Bulgur. The key to crafting a no-cook tabbouleh dish is to let your bulgur wheat soak in water overnight. Classic tabbouleh salad is a highly portable dish that you can take with you on the go Our version doesn’t require you to cook anything at all.
- Pre-Cooked Canned Beets. Credit: Photo: Jennifer Causey. A hallmark of cold month eating is root vegetables, and there’s little heartier than a pre-cooked beet—especially when paired with the robust flavor profile of kale, winter’s best green.
- Canned Salmon. Credit: Photo: Greg Dupree. Canned salmon is a champion of convenience for any home cook who just wants to throw something together—it provides plenty of DHA and EPA, which are omega-3 fatty acids that not only suppress inflammation but also increase production of anti-inflammatory compounds.
- Frozen Crabmeat. Credit: Photo: Hector Manuel Sanchez. Pre-cooked lump crab meat can be easily defrosted and incorporated into a multitude of dishes on the fly.
- Prosciutto. Credit: Photo: Rachel Johnson. Often substituted for bacon, this salted meat can be used to dress up any dish, sandwich, or salad, and doesn’t require heat whatsoever.
- Hard Salami. Credit: Rachel Johnson. Another cured meat, salami can be a hearty substitute to cooked protein and can make lunch a pleasurable occasion.
- Rice Noodles. Credit: Rachel Johnson. You might immediately think noodles need to be cooked, but not brown rice noodles (also known as Maifun). And nothing is quite as comforting as a bowl of noodles that do not require you to boil a pot of water.
- Kale. Credit: Greg DuPree. There’s a laundry list of health perks when it comes to kale—beta-carotene, antioxidants, potassium, vitamins A and C, fiber, iron, and calcium.
TABBOULEH - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
5/5 (1)Total Time 35 minsCategory SaladsCalories 123 per serving
- Prepare bulgur: Combine bulgur and salt in a heat-proof bowl. Pour boiling water over bulgur. Cover bowl with plastic wrap and let sit for 15 minutes. After 15 minutes, uncover and pour bulgur into a fine-mesh sieve to drain any excess water.
- Meanwhile, prepare the salad ingredients. Lots and lots of chopping. And more chopping. And more chopping. Relax right into it. You'll be chopping for a while.
- Combine bulgur, parsley, mint, cucumber and tomatoes. Top with lemon juice and zest, salt and pepper and stir to combine.
- Serve immediately to maximize the fresh, bright flavors! But it's also good for several days. (You can always squeeze some more lemon juice over it to brighten it up again.)
TABBOULEH - ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (1)Category SaladCuisine GreekTotal Time 2 hrs
- Place bulgur in a large bowl. Cover with cold water. Let stand for one hour. Drain in a sieve (if you have one with a fine enough mesh) or use a pot cover to hold back the bulgur while you drain the water into the sink. Set aside.
- Meanwhile, finely dice the onion. Mince the white and light green portion of the scallions. Mince the chives. Small dice the cucumber. Halve or quarter the cherry tomatoes, depending on their size. Mince (roughly mince) the parsley. Mince the mint.
- Spread the bulgur out in your bowl. Season evenly with kosher salt (I used a teaspoon) and freshly cracked pepper. Add all of the chopped vegetables and minced herbs. Pour in the olive oil and lemon juice. Toss well. Taste and adjust seasoning as necessary.
TABOULI RECIPE - FREE HEALTHY RECIPES AND COOKING TIPS
From cookingnook.com
Cuisine Middle EasternTotal Time 1 hrCategory Appetizer, Side DishCalories 150 per serving
- Soak the bulgar in water for 1 hour. Once it is soaked squeeze it out to remove the excess water.
- In a bowl, place the bulgar, parsley, mint, onions, lemon juice, salt and oil. Finely chop the tomato and add it to the salad.
EASY TABBOULEH RECIPE - (TABOULI SALAD) - FOOLPROOF LIVING
From foolproofliving.com
5/5 (1)Total Time 30 minsCategory Side Dish-SaladCalories 386 per serving
- Place fine bulgur in a large bowl and pour the mixture over it. Let it rest on the counter for 10-15 minutes or until the whole liquid is absorbed. Fluff it with a fork.
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