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
LEBANESE TABBOULEH
Categories Tomato Side No-Cook Fourth of July Super Bowl Quick & Easy Ramadan Lemon Mint Cucumber Summer Family Reunion Engagement Party Parsley Bulgur Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 10
Steps:
- Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
- Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
- These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
TAKE-OUT TABBOULEH
Loads of fresh herbs and wholesome grains are what makes this light and easy salad so appealing. If you're not familiar with bulgur, it's a whole grain that plumps up in warm water in a matter of minutes, which makes this salad perfect for a last minute dinner. Try eating this as they do in Lebanon, by scooping it up with crisp leaves of romaine lettuce. Food for thought: The largest recorded bowl of tabbouleh was made on June 9, 2006, in Ramallah, West Bank, Israel. It weighed 1,514 kilograms and earned a Guinness World Record. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the bulgur in a large bowl and pour enough warm water over to cover generously. Let it stand until the bulgur softens, about 15 minutes. Drain well, pressing down gently to extrude any excess liquid.
- In a large bowl, combine the parsley, mint, green onions, tomatoes, lemon juice, olive oil, cumin, salt & pepper. Add the bulgur and toss.
- Taste and reseason with salt and pepper if necessary.
- Make Ahead: Tabbouleh can be made up to 3 hours ahead and kept at room temperature.
Nutrition Facts : Calories 258.1, Fat 9.9, SaturatedFat 1.4, Sodium 210, Carbohydrate 39.7, Fiber 9.8, Sugar 2, Protein 6.7
TABBOULEH RECIPE BY TASTY
Here's what you need: fresh parsley, medium tomatoes, salt, fresh lemon juice, fine grain bulgur, water, english cucumber, scallions, olive oil, salt, pepper, fresh mint leaf
Provided by Merle O'Neal
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
- Chop the parsley very finely and transfer to a medium bowl.
- Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
- Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
- Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
- Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 334 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 4 grams, Protein 3 grams, Sugar 4 grams
TABBOULEH
Provided by Ian Knauer
Categories Gourmet
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 7
Steps:
- Pour 1 cup boiling water over bulgur with 1/4 teaspoon salt in a bowl. Cover and let stand until tender, 20 to 30 minutes. Drain in a sieve, pressing to remove excess liquid.
- Toss bulgur with remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
TABBOULEH
This recipe was given to me many years ago by my husbands cousin. It's become a summer family favourite, lasts well in the fridge (if given the chance) and jazzes up any BBQ or salad meals.
Provided by Kiwi Kathy
Categories Grains
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Soak wheat in cold water for a couple of hours.
- Drain and rinse well.with cold water.
- Dry thoroughly. I use paper towels to pat as dry as possible.
- Mix all ingredients together.
- Refrigerate until required.
Nutrition Facts : Calories 135.8, Fat 12.4, SaturatedFat 1.7, Sodium 29, Carbohydrate 6.6, Fiber 2.1, Sugar 2.6, Protein 1.4
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