Best Spring Pea Tabbouleh Recipes

TABBOULEH-PEA SALAD

Tabbouleh-Pea Salad image

This is from BH&G's Low Calorie magazine, Spring 1986 issue. The intro says, "Tabbouleh, Middle Eastern in origin, is made with bulgur, a wheat product." I confess that I love this salad!

Provided by mersaydees

Categories Southwest Asia (middle East)

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups water
1 cup Bulgar wheat
1 (10 ounce) package frozen peas, thawed
4 ounces feta cheese, crumbled
2 tablespoons olive oil (or salad oil)
2 tablespoons lemon juice
1/2 teaspoon dried dill
1/4 teaspoon salt
1 medium tomatoes, thinly sliced
lettuce leaf, for serving on

Steps:

Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
Place prepared bulgur in salad bowl and add peas and cheese.
In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.

Nutrition Facts : Calories 239, Fat 13.6, SaturatedFat 5.5, Cholesterol 26.8, Sodium 565.7, Carbohydrate 21.1, Fiber 5.7, Sugar 5.8, Protein 9.7

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

TOASTED MILLET TABBOULEH

Toasted Millet Tabbouleh image

Millet is one of the most delicate of grains and can be prepared in three very distinct ways-it can be popped, toasted and simmered into a fluffy pilaf (as in this recipe) or left untoasted and made into a creamy porridge. It's a great source of plant protein and is gluten-free. We love using it here as the base for tabbouleh in place of the more traditional bulgur wheat.

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

2/3 cup millet
2 cups loosely packed parsley leaves, coarsely chopped
2 Persian cucumbers, finely chopped (do not peel)
1 medium tomato, finely chopped
4 radishes, finely chopped
3 scallions, white and green parts, finely chopped
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes. Pour in 1 1/2 cups of water and bring to a boil. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.
Combine the cooled millet, parsley, cucumbers, tomato, radishes, scallions, lemon juice, oil, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Serve at room temperature or chilled.

TABBOULEH

Tabbouleh image

Provided by Food Network

Categories side-dish

Time 2h10m

Number Of Ingredients 9

Ingredients

1 cup bulgur (cracked fine or medium)
2 cups boiling water
2 tomatoes, diced fine
1 bunch scallions (about 6) with tops, chopped fine
3 bunches parsley, stems removed, chopped fine
1 small bunch of mint, chopped fine
Juice of 1 lemon
1/2 cup olive oil
Salt and pepper to taste

Steps:

In a medium bowl soak the bulgur in the boiling water for 1 hour. Drain the bulgur well, pressing out the excess water through a fine strainer or cheesecloth. Add the tomatoes, scallions, parsley and mint to the bulgur. Combine the ingredients well. Toss the bulgur mixture with the dressing ingredients. Refrigerate for 1 hour before serving.;
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QUINOA, PEAS, AND MINT TABBOULEH

Quinoa, Peas, and Mint Tabbouleh image

Provided by Michael Solomonov

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup quinoa
1 cup fresh peas or thawed frozen peas
1 cup chopped fresh parsley
1/4 cup diced red onion
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh mint
Pinch ground Aleppo pepper
Kosher salt

Steps:

Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.
Photograph copyright © 2015 by Michael Persico

SPRING PEA TABBOULEH

Spring Pea Tabbouleh image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 3/4 cup bulgur and 1/4 teaspoon kosher salt in a medium bowl. Add 1 1/4 cups boiling water and stir, then cover and let stand until tender, 20 to 25 minutes. Drain any excess water. Stir in 1 cup each sliced snow peas and snap peas and 3 tablespoons each olive oil, rice vinegar and chopped parsley, mint and chives; season with salt and pepper.