Melon And Mint Tabbouleh Recipes

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MELON AND MINT TABBOULEH

Provided by Melissa Roberts-Matar

Categories     Blender     Citrus     Fruit     Onion     Side     Vegetarian     Quick & Easy     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 8



Melon and Mint Tabbouleh image

Steps:

  • Pour boiling water over bulgur in a bowl, then cover bowl tightly and let stand 30 minutes. Drain in a sieve if watery.
  • Meanwhile, puré mint with oil in a blender until smooth.
  • Toss bulgur with mint oil, lime juice, honeydew, onion, and salt.

1 cup boiling-hot water
3/4 cup fine bulgur (5 oz)
1 1/2 cups loosely packed fresh mint leaves
1/3 cup olive oil
3 tablespoons fresh lime juice
1 (1/2-lb) piece firm-ripe honeydew, rind discarded and fruit cut into 1/2-inch pieces (1 cup)
1/2 cup very thinly sliced red onion (from 1 small)
1/2 teaspoon salt

MELON AND MINT TABBOULEH

Make and share this Melon and Mint Tabbouleh recipe from Food.com.

Provided by noway

Categories     Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Melon and Mint Tabbouleh image

Steps:

  • Pour boiling water over bulgur in a bowl.
  • Cover tightly and let stand 30 minutes. Drain in a sieve if watery.
  • Meanwhile, purée mint with oil in a blender until smooth.
  • Toss bulgur with mint-oil mixture, lime juice, honeydew, onion, and salt (optional).

Nutrition Facts : Calories 282.6, Fat 18.5, SaturatedFat 2.6, Sodium 17.8, Carbohydrate 28.3, Fiber 6.2, Sugar 4.7, Protein 4.1

1 cup boiling water
3/4 cup fine bulgur
1 1/2 cups fresh mint leaves, loosely packed
1/3 cup olive oil
3 tablespoons fresh lime juice
1 cup honeydew melon, rind removed and cut into 1/2-inch pieces
1/2 cup red onion, very thinly sliced
1/2 teaspoon salt (optional)

CHICKPEA MINT TABBOULEH

You'll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. -Brian Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Chickpea Mint Tabbouleh image

Steps:

  • In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes., Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

Nutrition Facts : Calories 380 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 11g fiber), Protein 11g protein. Diabetic Exchanges

1 cup bulgur
2 cups water
1 cup fresh or frozen peas (about 5 ounces), thawed
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/2 cup minced fresh parsley
1/4 cup minced fresh mint
1/4 cup olive oil
2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

LEMON-MINT AND TABBOULEH SALAD

An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets) from two boxes of wheat salad mix, found in the rice and pasta section of the supermarket.

Categories     Salad     Herb     Side     Vegetarian     Quick & Easy     Lemon     Spring     Bulgur     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9



Lemon-Mint and Tabbouleh Salad image

Steps:

  • Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)

1/4 cup olive oil
1/4 cup fresh lemon juice
3 large garlic cloves, minced
1 cup bulgur (cracked wheat)
1 cup boiling water
1 cup chopped seeded plum tomatoes
1/2 cup chopped fresh Italian parsley
2 large green onions, chopped
2 tablespoons chopped fresh mint

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