Classic Tabbouleh Recipes
CLASSIC TABBOULEH
From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!
Provided by Kozmic Blues
Categories Grains
Time 25m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix bulgar wheat and 1 tbsp olive oil in a bowl.
- Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
- Drain well in a strainer.
- Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
- Add salt and pepper to taste, and refrigerate until ready to serve.
Nutrition Facts : Calories 95.9, Fat 5.8, SaturatedFat 0.8, Sodium 16.2, Carbohydrate 10.6, Fiber 2.9, Sugar 2.3, Protein 2.2
CLASSIC TABBOULEH RECIPE
Toss bulgur, parsley & more with lemony dressing for this Classic Tabbouleh Recipe. You'll want to make this Middle Eastern tabbouleh recipe every week!
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 10 servings, about 1/2 cup each.
Number Of Ingredients 10
Steps:
- Mix bulgur and boiling water in large bowl; cover. Let stand 20 min. or until bulgur is softened.
- Stir in oil, juice, garlic and salt until well blended.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
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
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
LEBANESE TABBOULEH
We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, appetizer
Time 30m
Yield 6 appetizer spread servings, 4 salad servings
Number Of Ingredients 10
Steps:
- 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 to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
- Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams
TABBOULEH I
Steps:
- Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
- Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g
TABBOULEH
The great Middle Eastern standby which is easy to make for potlucks, picnics...anything. The amounts of bulgur, tomato and parsley are highly debatable. I prefer not to use mint but that's just me. Pick the tastiest tomatoes you can find - this is not a recipe for insipid supermarket tomatoes. Ditto for the olive oil.
Provided by Missy Wombat
Categories Grains
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pour the boiling water into a bowl with the bulgur.
- Let stand until fully absorbed.
- Chop up the parsley until fine.
- Ditto for the tomato.
- Feel free to use more as you cannot use too much!
- Add the other ingredients in amounts as per your own taste- these amounts are just a guide.
- Cover and chill for at least 1 hour before serving.
- Serve in a salad bowl lined with crisp lettuce leaves for a pretty effect.
Nutrition Facts : Calories 132.3, Fat 9.4, SaturatedFat 1.3, Sodium 21.1, Carbohydrate 11.5, Fiber 3.5, Sugar 2.6, Protein 2.5
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
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