No Grain Tabbouli Food
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
NO-GRAIN TABBOULI
I am getting off grains, and therefore am coming up with no-grain recipes. If you wish, you could add a little cooked, drained quinoa, or try soaking the quinoa instead of cooking. I use about 12-15 parts parsley to 1 part mint. The amounts are approximate and should be adjusted to taste.
Provided by coconutty
Categories Vegetable
Time 15m
Yield 2-6 serving(s)
Number Of Ingredients 9
Steps:
- Place everything in a salad bowl and toss gently.
- Taste and adjust seasoning.
- Chill for at least one hour to blend the flavors.
Nutrition Facts : Calories 53.5, Fat 0.7, SaturatedFat 0.1, Sodium 39.3, Carbohydrate 11.2, Fiber 3.5, Sugar 4.2, Protein 3.1
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.
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