QUINOA, PEAS, AND MINT TABBOULEH
Provided by Michael Solomonov
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.
- Photograph copyright © 2015 by Michael Persico
SPRING VEGETABLE & CAULIFLOWER TABBOULEH
Grated cauliflower replaces the grains in this twist on a Middle Eastern salad with parsley, mint, asparagus and courgette
Provided by Jane Hornby
Categories Buffet, Lunch, Side dish, Supper, Vegetable
Time 30m
Number Of Ingredients 12
Steps:
- Grate the cauliflower on the coarse side of a box grater, stopping only when you get to the very hard central core. Heat 1 tbsp oil in a large pan, add the cauliflower with some seasoning and fry over a medium heat for 3 mins, stirring regularly. Splash in the stock, stir, then cover the pan and cook for 3-4 mins more. Stir once or twice during cooking until the cauliflower is just tender and the stock is absorbed. Spread over a plate and leave to cool. Wipe out the pan.
- Heat the remaining oil in the pan and add the asparagus stems, courgette and seasoning. Fry over a high heat until turning golden, about 3 mins. Add the asparagus tips, fry for 2 mins more, then leave to cool.
- Mix the zest and lemon juice, and the sugar, capers, oil and some seasoning. Chop the herbs fairly finely, then tip into a large bowl with the cauliflower, vegetables and spring onions. When ready to eat, add the dressing and mix well. Mound onto a serving plate, drizzle with a little more oil, then cut the remaining zested lemon into wedges and serve alongside.
Nutrition Facts : Calories 223 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
TABBOULEH-PEA SALAD
This is from BH&G's Low Calorie magazine, Spring 1986 issue. The intro says, "Tabbouleh, Middle Eastern in origin, is made with bulgur, a wheat product." I confess that I love this salad!
Provided by mersaydees
Categories Southwest Asia (middle East)
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
- Place prepared bulgur in salad bowl and add peas and cheese.
- In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
- Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.
Nutrition Facts : Calories 239, Fat 13.6, SaturatedFat 5.5, Cholesterol 26.8, Sodium 565.7, Carbohydrate 21.1, Fiber 5.7, Sugar 5.8, Protein 9.7
SPRING TABBOULEH
A simple, budget, spring salad that can add a healthy dose of vegetables to your midweek meal. This easy vegan dish also makes great leftover lunches
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Side dish
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/ gas 6. Mix 4 tbsp oil with the garam masala and some seasoning. Toss with the chickpeas in a large roasting tin, then cook for 15 mins until starting to crisp. Tip in the mixed grains, peas and lemon zest. Mix well, then return to the oven for about 10 mins until warmed through.
- Transfer to a large bowl or platter, then toss through the herbs, radishes, cucumber, remaining oil and lemon juice. Season to taste and scatter over the pomegranate seeds. Any leftovers will be good for lunch the next day.
Nutrition Facts : Calories 613 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 16 grams fiber, Protein 20 grams protein
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