Parsley Tabbouleh Food
EASY PARSLEY SALAD (TABBOULEH) RECIPE
A light and refreshing salad with parsley, mint, tomatoes, cucumber and green onions. A good splash of olive oil and lemon juice finish it off beautifully. This is the food you feel good about. Refrigerate for a couple of hours to bring up more flavors. It holds nicely in the fridge, so you can make it ahead. Works great for picnics or potlucks. Note: if not on Whole30, you can also add 1/2 - 1 cup of cooked couscous or bulgur.
Provided by Alena Tarasevich
Time 25m
Yield 7 servings
Number Of Ingredients 9
Steps:
- Instructions
TABBOULI / TABOULI / TABBOULEH SALAD (PARSLEY SALAD)
A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy
Provided by Chef floWer
Categories Grains
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
- Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
- Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
- Place over the cool bourghul and mix well.
- Serve.
- Refrigerate any left overs for about 2-3 days.
Nutrition Facts : Calories 165.2, Fat 9.1, SaturatedFat 1.3, Sodium 57.4, Carbohydrate 20.1, Fiber 5.3, Sugar 3.3, Protein 3.8
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 (LEBANESE PARSLEY AND LEMON SALAD)
Provided by Tina Rizk
Time 20m
Number Of Ingredients 9
Steps:
- Wash the bulgur wheat in a colander. In a medium bowl, soak the bulgur in very hot water for 15 minutes. Drain very well in a colander and then squeeze the bulgur wheat by hand to get rid of any excess water. Put aside.
- Chop the parsley very fine. Put in a bowl.
- Chop the mint very fine and put it in the bowl mixing it with the parsley to prevent the chopped mint from turning to black.
- Chop the tomatoes into small cubes and pour them with their juice on the parsley-mint mix.
- Mince the onion very fine. Season with pepper and salt. Leave it for 30 seconds then squeeze the chopped onion by hand to get rid of its water. Put over the tomato mixture.
- Add the bulgur and season with salt.
- Now add the lemon juice and olive oil and mix.
- Usually, tabbouleh is tasted before being served to see whether it needs more salt or lemon based on personal preferences.
- For best results, cover the tabbouleh and refrigerate for 30 minutes before serving. Transfer to a serving platter.
Nutrition Facts : Calories 318 kcal, Carbohydrate 18 g, Protein 3 g, Fat 28 g, SaturatedFat 4 g, Sodium 28 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 23 g, ServingSize 1 serving
TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)
Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own. This is my cousin's recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it "to make it different". I agree with her wholeheartedly. This doesn't need anything else; just season it well with the salt, pepper, lemon, and olive oil.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- This recipe is a breeze if you have a food processor, a little more work if you don't.
- If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
- Repeat with green onions, and add it bowl.
- Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
- If you are making this for company, you might want to chop everything by hand.
- It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
- Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
- Drain and squeeze as dry as possible, and combine with vegetables.
- Drizzle with lemon juice and olive oil.
- Add salt and pepper to taste, and toss thoroughly.
- You can be quite generous with the pepper.
- Refrigerate for about an hour, taste, and adjust salt and pepper.
- In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.
Nutrition Facts : Calories 218.3, Fat 18.4, SaturatedFat 2.5, Sodium 14.5, Carbohydrate 13.6, Fiber 3.6, Sugar 3.8, Protein 2.6
LEMON & PARSLEY TABBOULEH
Tabbouleh is a classic Lebanese bulghar wheat salad - with this recipe adding couscous to the mix
Provided by Good Food team
Categories Dinner, Main course
Time 16m
Number Of Ingredients 14
Steps:
- Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.
- If you've used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.
- To make with goat's cheese, mix the crumbled goat's cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
- To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.21 milligram of sodium
More about "parsley tabbouleh food"
PARSLEY TABBOULEH RECIPE | EATINGWELL
Transfer to a large bowl and let cool for 15 minutes. Advertisement. Step 2. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add …
From eatingwell.com
4.5/5 (5)Total Time 40 minsCategory Healthy Potluck Side Dish RecipesCalories 162 per serving
From eatingwell.com
4.5/5 (5)Total Time 40 minsCategory Healthy Potluck Side Dish RecipesCalories 162 per serving
- Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
- Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.
TABBOULEH RECIPE (IT'S ALL ABOUT THE PARSLEY!) - LINSFOOD
Chop the parsley up fairly finely and place in the bowl. Pick the mint leaves off the stem, chop finely, and add to the bowl. Chop the tomatoes into …
From linsfood.com
5/5 (26)Total Time 20 minsCategory SaladCalories 136 per serving
From linsfood.com
5/5 (26)Total Time 20 minsCategory SaladCalories 136 per serving
- Place the bulgur wheat in a medium-sized bowl and top with hand hot water. In other words, the water is comfortably hot when you place your hand in it. If uncertain, boil some water, then pour 1 cup in a bowl. Add another cup of room temperature water to it. Then tip in the bulgur wheat. Soak the bulgur wheat for 15 minutes.
PARSLEY TABBOULEH RECIPE – LEARNINGHERBS
The first step in our tabbouleh recipe is to cook the quinoa. Rinse the dried quinoa well, then add it to a medium sauce pan along with 2 cups of water (or vegetable broth). Bring to a boil then reduce heat to a simmer for 18 …
From learningherbs.com
From learningherbs.com
TABOULI SALAD RECIPE (TABBOULEH) | THE MEDITERRANEAN DISH
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 …
From themediterraneandish.com
From themediterraneandish.com
LEBANESE TABBOULEH SALAD - FEELGOODFOODIE
Tabbouleh requires a lot of chopping – it’s really a labor of love. That includes a bunch (well technically 2 bunches) of parsley, tomatoes and green onions. Some people use a food processor to chop the parsley. But I …
From feelgoodfoodie.net
From feelgoodfoodie.net
TABBOULEH - SIMPLY LEBANESE
Tabbouleh is such a distinct and iconic salad that it has become so well known all over the world. I always find this salad in the prepared food section at the supermarket, as well at any Mediterranean food stand, cart or …
From simplyleb.com
From simplyleb.com
BEST TABBOULEH RECIPE - COOKIE AND KATE
Drain off any excess water, and set aside to cool. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re …
From cookieandkate.com
From cookieandkate.com
TABBOULEH: MIDDLE EASTERN PARSLEY & BULGHUR SALAD
1 cup bulghur #2 (medium size grain) 1 cup water; 1 cup fresh flat leaf Italian parsley, finely chopped; 1 cup tomatoes, seeds removed and tomatoes finely chopped
From myhalalkitchen.com
From myhalalkitchen.com
EASY TABBOULEH RECIPE (COUSCOUS & PARSLEY SALAD)
Pour the dry couscous in a glass bowl. Bring the vegetable stock to a rolling boil and then add it to the couscous. Stir a little, add a little drop of olive oil and cover the bowl. Let the couscous rest for 5 to 7 minutes until tender. Stir the cooked …
From junedarville.com
From junedarville.com
POMEGRANATE-PARSLEY TABBOULEH RECIPE | BON APPéTIT
Step 3. Cut pomegranates in half. Working over a large bowl, hold a pomegranate half cut side down in your palm with your fingers stretched wide. Use a wooden spoon to forcefully and repeatedly ...
From bonappetit.com
From bonappetit.com
NADIYA'S PARTY FEASTS: POMEGRANATE AND PARSLEY TABBOULEH
Put the couscous into a bowl, along with the butter and enough boiling water to cover the couscous by about 1 cm (about 300 mL). Cover with clingfilm and set aside while you prepare the rest of ...
From cbc.ca
From cbc.ca
MEDITERRANEAN PARSLEY SALAD – TABBOULEH OR TABOULI
Prepare the bulgur. Cover it with hot broth (or water) and let it stand until the water is absorbed. Medium bulgur needs about 5 – 10 minutes but check the package instructions. If you still have liquid in the bowl after this …
From whereismyspoon.co
From whereismyspoon.co
CLASSIC TABBOULEH SALAD RECIPE (TABOULI) - THE SPRUCE …
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 …
From thespruceeats.com
From thespruceeats.com
WHY THREE TIMES? HOW TO PREP PARSLEY FOR TABBOULEH.
Clean it by dunking bunches in a big bowl of cold water in the sink and shaking it up in there. Pull the parsley back out, pour out the water and replace with new, and rinse it again. Then do it all again. Three times, making …
From maureenabood.com
From maureenabood.com
TABBOULEH - PARSLEY AND WHOLE GRAIN SALAD
Instructions. Cook and cool whole grain according to package directions or read How to Cook Whole Grains. In large bowl, toss together cooked whole grains, parsley, tomatoes, green onions and mint. In small jar with tight …
From gettystewart.com
From gettystewart.com
BEST TABOULEH EVER (MY GRANDMA'S RECIPE!) - LITTLE PINE KITCHEN
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 ...
From thelittlepine.com
From thelittlepine.com
TABBOULEH (PARSLEY SALAD) | RICARDO
Preparation. In a bowl, place the bulgur and cover with hot water. Soak for 30 minutes. Drain. Set aside. In a salad bowl, combine the bulgur with the remaining ingredients. Season with salt and pepper. Let rest for 2 hours before serving, if possible. Doreen W.
From ricardocuisine.com
From ricardocuisine.com
RAW VEGAN FRESH PARSLEY & CASHEW TABBOULEH - MAMA WENT VEGAN
First, pulse ¼ cup of cashews until roughly chopped and set aside.
From mamawentvegan.com
From mamawentvegan.com
REFRESHING PARSLEY SALAD- TABOULEH RECIPE
Instructions. In a glass bowl place lemon juice, olive oil, salt, parsley, tomatoes, onion, mint and feta. Mix well, cover and refrigerate for 2 hours. In another glass bowl, place the bulgur wheat. Add the boiling water. Cover and let it stand at room temperature for 45 minutes. Refrigerate for one hour.
From ethnicspoon.com
From ethnicspoon.com
BARLEY TABBOULEH » LEELALICIOUS
In a saucepan stir together 1/2 cup pearl barley and 1.5 cups water. Bring to a boil. Then reduce heat and simmer for about 15 minutes until barley is tender. Drain and rinse cooked barley with cold water. To a salad bowl add the 1.5 cups cooked and cooled barley.
From leelalicious.com
From leelalicious.com
TABBOULEH ~ ARABIC STYLE PARSLEY SALAD - SHANAZ RAFIQ RECIPES
Wash the wheat and soak in 1 cup boiling hot water for 30 minutes. Take a large mixing bowl and combine soaked wheat (burghul/bulgur) without water and all other ingredients mentioned above. Chill the salad in the refrigerator for 30 minutes to 1 hour. Serve chilled with kababs and pita bread. Keyword Parsely, Salad.
From shanazrafiq.com
From shanazrafiq.com
TABBOULEH FROM NAZARETH | TASTE OF PALESTINE
Put the bulgur in a bowl and pour 90 ml of boiling water over it. Cover the bowl and let it sit for about 10/15 minutes, until the bulgur has soaked up the water. The grains will be a little soft but still crunchy. While the bulgur is soaking, wash all the …
From tasteofpalestine.org
From tasteofpalestine.org
LEBANESE TABOULI RECIPE - ALPHAFOODIE
To prepare the dressing, combine the olive oil, lemon juice, and drained tomato juice. Then add the bulgur wheat and salt and pepper (salt to taste as the tomato juice is salty). Set it aside for a few minutes to allow the bulgur to soften and absorb the liquid. Meanwhile, wash, dry, and then chop the herbs.
From alphafoodie.com
From alphafoodie.com
TABBOULEH SALAD (TABOULI) - EATING BIRD FOOD
In a large bowl, combine soaked bulgur, parsley, mint, tomatoes, cucumber, green onions, lemon juice, olive oil, sea salt, pepper and allspice, if using. Taste and add more salt or pepper if necessary. Serve chilled or at room temperature. Store covered in …
From eatingbirdfood.com
From eatingbirdfood.com
TABBOULEH - ONCE UPON A CHEF
In a large bowl, combine the oil, lemon juice, garlic, cumin, honey, pepper, and remaining 3/4 teaspoon salt. Whisk to combine. Add the cooled bulgur, the cucumber, tomatoes, mint, parsley, and scallions. Toss well, then taste and adjust seasoning if necessary. Cover and refrigerate the tabbouleh until ready to serve.
From onceuponachef.com
From onceuponachef.com
TABBOULEH (LEBANESE PARSLEY SALAD) – CEDARSEED
There is relatively little bulgur relative to the parsley. This is not a bulgur salad. The amount of dressing is generous so that all of this dense-textured salad receives an adequate amount. Between the lemon, the juice of the tomatoes, and the oil, the bottom of the bowl will be soaking and that’s as it should be.
From cedarseed.com
From cedarseed.com
PARSLEY TABBOULEH RECIPE - FOOD NEWS
Tabbouleh Preparation Method. Rinse all vegetables and let dry, especially the parsley and mint. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. There are lots of tabbouleh recipes in the world, but many give instructions […]
From foodnewsnews.com
From foodnewsnews.com
PARSLEY TABBOULEH RECIPE - FOOD HOUSE
Mediterranean parsley salad or tabbouleh, tabouleh, tabouli, probably the best-known Middle Eastern salad recipe, made with lots of parsley, dressed in a simple olive oil and lemon juice dressing. Ingredients 115 g/ 4 oz/ ½ cup fine or medium bulgur wheat (Note 1) 250 ml/ 8.4 fl.oz/ 1 cup hot vegetable broth 4 medium plum tomatoes (Note 2)
From foodhousehome.com
From foodhousehome.com
CLASSIC TABBOULEH - A FAVORITE MEDITERRANEAN SALAD
Instructions. Add bulgur and salt in boiling water & let stand for 15 minutes (do not boil). Drain excess water. Chop the tomatoes, cucumbers, parsley, mint, onion and mix well in a large bowl. Add the bulgur and mix well. Add the dry …
From olivetomato.com
From olivetomato.com
BARLEY TABBOULEH | METRO
Preparation. Brush pita strips with olive oil and bake at 450°F (230°C) for 5 - 6 minutes. Cook barley in boiling salted water until tender. Rinse under cold running water. Coarsely chop parsley, wash under cold running water and dry in spinner. Dice …
From metro.ca
From metro.ca
THE JOYS OF PARSLEY: TABBOULEH SALAD ~ MY TRAVELING JOYS
1. Cover the bulgur with hot water and let sit for at least 15 minutes. The grains will swell up as it rests. Drain the bulgur in a strainer, pressing on it to remove any excess water. 2. Place the parsley, mint, tomatoes and onion in a large bowl, gently mix. 3.
From mytravelingjoys.com
From mytravelingjoys.com
TABBOULEH – THE SALAD FOR A PARSLEY LOVER – BLOG
Tabbouleh is traditionally made using bulgur, but I use quinoa. I think both are really great options. Different tabbouleh recipes mention different spices and it would be interesting to experiment with for example cinnamon, ginger and sumac, but often I use only black pepper. All the fresh ingredients, especially the parsley, give the salad a lot of flavor anyways, I think.
From anniofthenorth.com
From anniofthenorth.com
FOUR-HERB TABBOULEH RECIPE - GRACE PARISI | FOOD & WINE
Step 2. Pick out the garlic cloves from the couscous and mash them to a paste. Transfer the garlic paste to a large bowl and whisk in the lemon juice and the …
From foodandwine.com
From foodandwine.com
HOW TO MAKE THE PERFECT TABBOULEH | MIDDLE EASTERN FOOD ... - THE …
Preheat the oven to 140C/gas mark 1 if using the medium bulgar wheat. Rinse the fine bulgar wheat in cold water until the water runs clear, then drain well in a …
From theguardian.com
From theguardian.com
RUTABAGA AND PARSLEY TABBOULEH | METRO
Preparation. Preheat the oven to 400°F. Coat the rutabagas in olive oil and season. Place on a baking sheet and cook for 20 minutes. Turn halfway through cooking. Remove from oven and set aside. Bring water to boil and add salt. Remove from heat. Place the couscous and the butter in a bowl.
From metro.ca
From metro.ca
LEBANESE TABBOULEH RECIPE BY ZAATAR AND ZAYTOUN - LEBANESE …
Hold the bunch of parsley tightly between one hand and finely chop with a sharp knife. Slice the tomato into several rings, then finely chop each one. Chop the mint and onion finely. Add everything to a large bowl. Sprinkle on the seven spice, sumac and salt. Soak the bulghur wheat for five minutes before serving.
From zaatarandzaytoun.com
From zaatarandzaytoun.com
POMEGRANATE AND PARSLEY TABBOULEH RECIPE - BBC FOOD
Put the couscous and butter into a bowl with enough boiling water to cover the couscous by about 1cm/½in (about 300ml/10fl oz). Cover with cling film and set aside while you prepare the rest of ...
From bbc.co.uk
From bbc.co.uk
TABBOULEH WITH FRESH MINT & PARSLEY RECIPE - THE SAGE
Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer bulgar to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions, and salt.
From blog.gardenuity.com
From blog.gardenuity.com
PARSLEY SALAD RECIPE - QUICK FROM SCRATCH HERBS & SPICES | FOOD …
Directions. Step 1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a …
From foodandwine.com
From foodandwine.com
PARSLEY TABBOULEH RECIPE: HOW TO MAKE IT - FOOD NEWS
Tabbouleh Preparation Method. Rinse all vegetables and let dry, especially the parsley and mint. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Tabbouleh with Quinoa is loaded with Mediterranean flavor - olive oil, fresh lemon […]
From foodnewsnews.com
From foodnewsnews.com
LEVANTINE TABBOULEH - PARSLEY TOMATO BULGAR SALAD
Ottolenghi says to use a large very sharp knife and chop the parsley no wider than 1mm. Place the soaked bulgur in a bowl. Add the sliced tomatoes, shallots, parsley, mint to the bowl. Next, add the allspice powder, stir it in nicely. Add half of the lemon juice, salt and pepper.
From pepperonpizza.com
From pepperonpizza.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love