Best Brigittes Tabbouleh Salad Recipes

TABBOULEH

Tabbouleh image

Provided by Ina Garten

Time 31m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

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.

BRIGITTE'S TABBOULEH SALAD

Brigitte's Tabbouleh Salad image

Brigitte Bardot (for those of you who don't know she was an old French actress who was a vegetarian) loved this tabbouleh salad which is closer to a couscous dish. You can try it if you liked her, or you can try it because it tastes awesome! Minty, lemony and absolutely refreshing. Good for picnics. Refrigeration time is not included in prep time. From today's Sunday NY Times.

Provided by Kumquat the Cats fr

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup tomato juice
1 1/2 cups instant couscous
1 tablespoon olive oil (or up to 1/4 cup)
1 cup chickpeas, canned
1 1/2 cups tomatoes, diced
1 cup cucumber, peeled, seeded and diced (about 1 small)
1 teaspoon garlic, finely chopped
3 tablespoons shallots, finely chopped (about 1 bulb)
1/2 lemon, zest of
3 tablespoons lemon juice (l whole lemon)
1 1/2-2 cups mint leaves, tightly packed and finely chopped (or to taste)
2 teaspoons salt
black pepper, to taste
cayenne (your favorite) or hot sauce (your favorite)

Steps:

Bring 1 cup water and tomato juice to a simmer in a small saucepan.
Put the couscous in a large heatproof bowl and pour the hot liquid over it.
Add the oil, stir and cover with plastic wrap; set aside.
In another bowl, stir together everything except the hot sauce.
Fluff the couscous with a fork, add to vegetables and mix.
Finish with hot sauce to taste.
Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
Serve with extra hot sauce to taste.

Nutrition Facts : Calories 382.4, Fat 4.8, SaturatedFat 0.7, Sodium 1438.4, Carbohydrate 72.6, Fiber 7.8, Sugar 3.6, Protein 12.9

TABOULI SALAD RECIPE

Tabouli Salad Recipe image

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

Ingredients

1/2 cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

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

BRIGITTE'S TABBOULEH SALAD

Brigitte's Tabbouleh Salad image

What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous dish.

Provided by Frederic Van Coppernolle

Categories salads and dressings, side dish

Time 3h10m

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

1/2 cup tomato juice
1 1/2 cups instant couscous
1/4 cup olive oil
1 cup fresh or canned cooked chickpeas
1 1/2 cups diced tomatoes
1 cup peeled, seeded and diced cucumber
1 teaspoon finely chopped garlic
3 tablespoons finely chopped shallots
Zest of 1/2 lemon
3 tablespoons lemon juice
2 cups tightly packed mint leaves, finely chopped
2 teaspoons salt
Black pepper to taste
Tabasco or cayenne pepper

Steps:

Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put the couscous in a large heatproof bowl and pour the hot liquid over it. Add the oil, stir and cover with plastic wrap. Set aside.
In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic, shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover and refrigerate for at least three hours and preferably overnight to allow the flavors to blend.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 525 milligrams, Sugar 4 grams

TABOULEH

Tabouleh image

Tabouleh, also known as tabbouleh, is a classic Middle Eastern salad. The fresh veggies and mint leaves make it light and refreshing on a hot day. -Michael & Mathil Chebat, Lake Ridge, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/4 cup bulgur
3 bunches fresh parsley, minced (about 2 cups)
3 large tomatoes, finely chopped
1 small onion, finely chopped
1/4 cup lemon juice
1/4 cup olive oil
5 fresh mint leaves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.

Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges