Best Tabbouleh With Fruit Recipes

TABBOULEH WITH FRUIT

Tabbouleh With Fruit image

Be adventurous, taste fruit in a whole new way! Fresh fruit is spiced with an intriguing mixture and served with bulgur wheat. From Prevention Healthy Cooking. Note: You can also use couscous.

Provided by Annacia

Categories Raspberries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 cup orange juice
1/2 cup uncooked bulgur
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large tomatoes, chopped
1/2 cantaloupe, peeled, seeded and cubed
1 cup fresh strawberries, diced
1/2 pint fresh blueberries
1/2 pint fresh raspberry
1/2 small red onion, chopped
2 tablespoons chopped flat-leaf Italian parsley
1 tablespoon chopped of fresh mint

Steps:

In medium bowl, combine orange juice and bulgur.
Let stand 30 minutes or until bulgur is tender and softened.
In small bowl, whisk together lemon juice, oil, cumin, cinnamon, salt and pepper.
Drain bulgur and place in large bowl.
Gently stir in tomato, cantaloupe, strawberries, blueberries, raspberries, onion, parsley and mint.
Pour lemon juice mixture over salad tossing to coat well.
Let stand at least 15 minutes to allow flavors to blend.

Nutrition Facts : Calories 212.7, Fat 4.6, SaturatedFat 0.6, Sodium 168.6, Carbohydrate 42.3, Fiber 9.4, Sugar 19.7, Protein 5

TABBOULEH

Tabbouleh image

Provided by Ina Garten

Categories side-dish

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.

TABBOULEH WITH FRUIT

Tabbouleh with Fruit image

Taste fruit in a whole new way! Fresh fruit is spiced with an intriguing mixture and served with bulgur wheat. From ® Prevention Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

1 cup orange juice
1/2 cup uncooked bulgur
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large tomato, chopped
1/2 cantaloupe, peeled, seeded and cubed
1 cup fresh strawberries, diced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1/2 small red onion, chopped
2 tablespoons chopped Italian flat-leaf parsley
1 tablespoon chopped fresh mint

Steps:

In medium bowl, combine orange juice and bulgur. Let stand 30 minutes or until bulgur is tender and softened.
In small bowl, whisk together lemon juice, oil, cumin, cinnamon, salt and pepper.
Drain bulgur and place in large bowl. Gently stir in tomato, cantaloupe, strawberries, blueberries, raspberries, onion, parsley and mint. Pour lemon juice mixture over salad tossing to coat well. Let stand at least 15 minutes to allow flavors to blend.

Nutrition Facts : Calories 230, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1, Fiber 9 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 21 g, TransFat 0 g

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