Best Spicy Tabbouleh With Cumin And Bacon Taratour Sauce Recipes

Spicy Tabbouleh image

Provided by Nif_H

Categories Grains

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

3/4 cup fine bulgur
1 cup hot water
2 tomatoes, seeded and diced
1 1/2 cups curly or flat leaf parsley, finely chopped
1/4 cup of fresh mint, finely chopped
1 English cucumber, seeded and diced
4 green onions, finely chopped
juice of one lemon
1/4 cup olive oil
1 jalapeno pepper, seeded and finely chopped
salt

Steps:

In a bowl, soak the bulgur in the hot water for 30 minutes.
In a large bowl, combine the bulgur with the remaining ingredients. Season with salt.

Tabbouleh image

Provided by Tyler Florence

Categories appetizer

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup bulgur wheat (fine-medium grind)
2 cups hot water
1 pound ripe tomatoes, seeded and chopped (about 2 cups)
1 bunch green onions, white and green part, finely chopped (about 1 cup)
1 hothouse cucumber, halved, seeded and diced (about 2 cups)
2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 lemons, juiced
1/4 cup extra-virgin olive oil

Steps:

Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.

Moroccan-Spiced Chicken with Millet Tabbouleh image

Provided by Steven R. Gundry, MD

Yield 4 servings

Number Of Ingredients 21

For the chicken:
2 cups coconut yogurt, plain
Juice of 1 lemon
Zest of 1 lemon
Zest of 1 orange
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon sea salt
4 pasture-raised chicken thighs
For the tabbouleh:
2 cups cooked millet
1/2 cup minced parsley
1/2 cup minced mint
1/4 cup minced dill
1 teaspoon iodized sea salt
1 tablespoon extra-virgin olive oil
Juice of 1 lemon
1/4 cup red wine vinegar

Steps:

Marinate the chicken: In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Add the chicken, and marinate for at least 1 hour. (If using tempeh, use the same marinade, but for 30 minutes.)
Preheat the oven to 375°F. Prepare a broiler pan or a sheet tray with wire rack by spraying with oil. Set aside.
Make the tabbouleh: Combine all ingredients in a large bowl, and stir well. Let the flavors meld for at least 20 minutes (which is perfect, since you need that time to cook the chicken).
Remove chicken (or tempeh) from marinade, pat dry with paper towels, and arrange on the prepared baking sheet. If your chicken has skin, place it skin-side down.
Bake the chicken for 20 to 25 minutes, then flip and bake for an additional 10 to 15 minutes, skin side up, until meat has reached 160°F and skin is crisp. Remove from heat, and let rest 5 minutes before serving.