Best No Cook Tabbouleh Recipes

NO COOK TABBOULEH

No Cook Tabbouleh image

This is NOT traditional, nor is it heavy. It's a light, fresh, colorful alternative. I use on sandwiches and tacos. Cooking time is the time it should sit to mingle flavors.

Provided by riffraff

Categories Lunch/Snacks

Time 54m

Yield 9 cups

Number Of Ingredients 10

Ingredients

2 cups quick-cooking couscous (I used whole wheat)
1/2 cup olive oil
3/4 cup lemon juice
1/2 cup cilantro, chopped (or substitute the more traditional parsley)
1/2 cup of fresh mint, chopped
3 large tomatoes, chopped
1 bell pepper, chopped (I used a mixture of orange and red)
1 medium onion, chopped
salt and pepper
additional lemon juice

Steps:

Stir together the (uncooked) couscous, olive oil and lemon juice in a very large bowl.
Let it rest at room temperature to soften and plump-en-up to an a texture like finely chopped nuts.
Add the remaining ingredients and stir well.
Add more lemon juice to taste.
Cover and refrigerate for 24 hours or so.

Nutrition Facts : Calories 276, Fat 12.5, SaturatedFat 1.8, Sodium 10.1, Carbohydrate 35.7, Fiber 3.5, Sugar 3, Protein 5.9

TABBOULEH

Tabbouleh image

You've likely had Tabbouleh, a traditional Middle Eastern side dish, many times. Learn how to make this mix of bulgur, tomatoes, cucumbers, scallions, parsley, and mint at home.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 9

Ingredients

1 cup bulgur (cracked wheat)
2 medium tomatoes, seeded and chopped
1 long seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
1 cup finely chopped scallions, green and white parts
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
Juice of 2 lemons
1/3 cup olive oil
Coarse kosher salt and freshly ground black pepper, to taste

Steps:

Soak the bulgur in hot water for 10 minutes to plump the grains.
Drain well and add the tomatoes, cucumber, scallions, parsley, mint, lemon juice, and oil. Toss well and season with salt and pepper.

HEALTHY LEBANESE TABBOULEH, NO TOMATO, NO CUCUMBER VERSION!

Healthy Lebanese Tabbouleh, No Tomato, No Cucumber Version! image

Another adapted recipes from one of my favourite cookbooks: Step-by-step cookery series " Salads and Summer dishes". This is a healthy salad that contains burgul (cracked wheat) which is a whole wheat grain that has been boiled, baked then cracked. You don't need to cook it, just soak in cold water for half an hour until the grains swell. I like this cucumber and tomato free version that is traditional to Lebanon. If you can get continental parsley, (it looks like fronds), rather than curly leaved English parsley then the favour will be more authentic. ZWT REGION: Middle East.

Provided by kiwidutch

Categories Grains

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

225 g bulgur or 225 g cracked wheat
4 spring onions, finely chopped (green onions)
125 g fresh parsley
3 sprigs of fresh mint
4 tablespoons olive oil
1 1/2 lemons, juice and zest of
salt (to taste)
pepper (to taste)
lemon wedge (to garnish)
of fresh mint (to garnish)

Steps:

Cover burgul/ cracked wheat with cold water in a bowl, there should be about 2.5cm (1 inch) water above the wheat. Soak for 30 minutes, use a sieve to drain it well and spread it out on a clean tea towel to dry off it bit.
Using a blender or food processor finely pulse parsley and mint.
Mix the cracked wheat, mint, parsley, spring onions, olive oil, lemon rind and juice together and season with salt and pepper to taste.
Garnish with lemon wedges and fresh mint sprigs.

Nutrition Facts : Calories 221.4, Fat 9.7, SaturatedFat 1.4, Sodium 19.9, Carbohydrate 31.5, Fiber 7.9, Sugar 0.8, Protein 5.5

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