BEST TABBOULEH
Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant's. Recipe yields 6 servings (a little over 1 cup each).
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 10
Steps:
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you're ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems-you can do this by hand, but it's much easier in a food processor with the standard "S" blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn't too watery). Add the strained cucumber and tomato to the bowl.
- In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary-add another tablespoon of lemon juice for zing, or salt for more overall flavor.
- If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
Nutrition Facts : Calories 172 calories, Sugar 1.8 g, Sodium 399.1 mg, Fat 13 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 14 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0 mg
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
TABOULI
Steps:
- In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.
TABOULI
Healthy and delicious middle eastern salad. Tabouli is a very simple salad that call for very little ingredients, but amazingly big on flavor.This salad is a delicious companion for everything from barbeques to baked chicken e.t.c.These measurements are to taste and may modified to suit your personal preference.
Provided by chef FIFI
Categories Lunch/Snacks
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.
- If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.
- This step is very important!First three ingredients must be minced very finely.
- In a medium bowl, add all ingredients together and stir well.
- If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.
- Let sit in the fridge for about 1 hour for the flavors to meld.
- Enjoy!
Nutrition Facts : Calories 129.5, Fat 9.6, SaturatedFat 1.4, Sodium 40, Carbohydrate 10.4, Fiber 3.5, Sugar 1.7, Protein 2.9
TABBOULEH PRIMAVERA
Make and share this Tabbouleh Primavera recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Put the blugur wheat in a bowl with boiling water, lemon juice and oil.
- Mix well,cover, and let sit one hour or until all the grains soak up all the liquid.
- Cook the fava beans and asparagus seperately in pans of boiling salted water for 3 minutes.
- Drain and refresh fava beans and asparagus under running cold water until cold.
- Dry on paper towels.
- Cut the asparagus in half lengthwise and diagonally in half again.
- peel and discard the outer skins of fava beans.
- Season the bulgur with salt and fresh ground pepper, then add all the vegetables, plus most of the lemon zest, mint leaves and chervil.
- Toss gently.
- Transfer the mixture to a salad bowl.
- Scatter the remaining zest, mint leaves and chervil, and toss gently.
- Advance preparation: cook and refresh fava beans and asparagus, slice scallions.
- zest and squeeze lemons up to one day ahead--cover and chill.
- Soak the bulugar wheat up to 8 hours before- you may add extra lemon juice and oil if it becomes to dry.
- Assemble up to an hour before.
Nutrition Facts : Calories 553.5, Fat 17.1, SaturatedFat 2.5, Sodium 44.1, Carbohydrate 83.7, Fiber 25.4, Sugar 8.1, Protein 28.3
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.
TABOULI PRIMAVERA
Tabouli is a Middle Eastern vegetarian salad, primarily made with bulgur, lemon juice, tomato and herbs. This version is delicious! --Kristin Arnett
Provided by Allrecipes Member
Time 20m
Yield 10
Number Of Ingredients 10
Steps:
- Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
- In another large bowl, combine tomatoes, carrots, feta cheese, olives, basil, lemon juice, oil and salt. Add bulgur and toss to coat.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 13.9 g, Cholesterol 10.1 mg, Fat 5.4 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 346.4 mg, Sugar 1.6 g
CREAMY TORTELLINI PRIMAVERA
A great dish to serve when you want to get a meal on the table in a hurry! You can substitute chicken or shrimp for the ham if you wish!
Provided by yooper
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter over medium-high heat. Add onion and cook to 5 minutes or until softened, stirring occasionally.
- Add carrots, celery, chicken broth,6 and black pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer 8 to 10 minutes, or until carrots are tender.
- Meanwhile, cook tortellini according to package directions. Drain, transfer to a large serving bowl, and cover to keep warm.
- Stir ham and cream into carrot mixture and cook over low heat until just heated through.
- Pour cream mixture over tortellini, add Parmesan cheese, and toss to combine.
Nutrition Facts : Calories 667.3, Fat 31.5, SaturatedFat 17.7, Cholesterol 131.1, Sodium 1313.2, Carbohydrate 69.1, Fiber 5.5, Sugar 8.5, Protein 28.1
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