Best Bulgur Wheat Tabbouleh Recipes

BULGUR WHEAT TABBOULEH

Bulgur wheat tabbouleh image

This bulgur wheat tabbouleh is the easiest vegan side dish ever and takes just a few ingredients. Pair with hot falafels, hummus and crisp pitta bread

Provided by John Torode

Categories Side dish

Time 15m

Yield as a side dish

Number Of Ingredients 9

Ingredients

120g fine bulgur wheat
75ml olive oil
4 tbsp lemon juice
5 tomatoes
4 finely sliced spring onions
good handful chopped flat-leaf parsley
good handful chopped mint leaves
75ml olive oil
4-5 tbsp lemon juice

Steps:

Soak 120g fine bulgur wheat in cold water for 15 mins. Drain well, put in a bowl and mix with 75ml olive oil and 4 tbsp lemon juice. Cover and leave for 30 mins to soften. When ready to serve, deseed and finely chop 5 tomatoes and add with 4 finely sliced spring onions and a good handful each of chopped flat-leaf parsley and chopped mint leaves. Finally, stir in another 75ml olive oil and 4-5 tbsp lemon juice and season well.

Nutrition Facts : Calories 305 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

BULGUR WHEAT TABBOULEH WITH CHICKPEAS

Bulgur Wheat Tabbouleh With Chickpeas image

Make and share this Bulgur Wheat Tabbouleh With Chickpeas recipe from Food.com.

Provided by dividend

Categories Grains

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup medium grain Bulgar wheat
1/2 cup dried garbanzo beans, cooked
6 medium tomatoes, varying colors
1 medium cucumber
1/2 cup flat leaf parsley, chopped
salt
pepper
extra virgin olive oil
lemon juice

Steps:

Pour boiling water over the bulgur to cover, and let sit for 1 hour.
Drain, and fluff with a fork.
Combine the bulgur and the cooked chickpeas.
Add olive oil, lemon juice, salt and pepper to taste. A good ratio is 2:1 olive oil : lemon juice.
Cut each tomato in half through the stem. Cut off the stem, and scoop out the seeds. Chop the flesh into 1/4 inch cubes. Dice the cucumber into 1/4 cubs.
Add the tomatoes, cucumber and the parsley to the bulgur. Stir to combine.
Taste, and correct seasoning as necessary to taste.
A nice addition is 1 oz of feta cheese, chopped very fine just before serving.

Nutrition Facts : Calories 176, Fat 2.1, SaturatedFat 0.3, Sodium 23.2, Carbohydrate 34.1, Fiber 9.2, Sugar 8.9, Protein 8.6