TABOULEH
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
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
WORLD'S BEST TABBOULI / TABOULI / TABBOULEH / TABOULEH SALAD
This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren's Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.
Provided by blucoat
Categories Grains
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
- Add onions, parsley, mint, and tomatoes and mix well.
- Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.
KALE TABOULEH SALAD
A delicious, easy, and healthy take on the Greek favorite and, most importantly, a recipe for fresh kale that doesn't involve soup! Za'atar can be substituted for sumac if desired.
Provided by orangejellybean
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes.
- Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 49.5 g, Fat 14.9 g, Fiber 7.8 g, Protein 9 g, SaturatedFat 1.9 g, Sodium 9.7 mg, Sugar 1.1 g
GRILLED CHICKEN AND LEMON PARMESAN TABOULEH SALAD
If you're looking for a new, different, healthy and delicious salad to try, this is it! It's really a salad on top of a salad! Sitting on top of mixed baby greens and grilled chicken strips is a tabouleh salad - bulgur wheat, fresh veggies, and a lemon parmesan vinaigrette.
Provided by Debbie Reid
Categories Lettuce Salads
Number Of Ingredients 20
Steps:
- 1. In a small saucepan with a tight-fitting lid, boil water over high heat. Stir in bulgur, cover, remove from heat. Let sit for 30 minutes.
- 2. In a small bowl, place the garlic, lemon zest, lemon juice, vinegar, 1/8 teaspoon salt and 1/8 teaspoon black pepper, mix together. Add in the olive oil, whisk together; stir in the parmesan cheese; set aside.
- 3. In a large bowl, place the cooked bulgur, scallions, cucumber, tomato, Greek peppers, olives and basil, mix together. Pour in reserved dressing, mix well; set tabouleh aside (stirring occasionally while preparing chicken).
- 4. Spray a grill pan with non-stick cooking spray and heat over medium-high heat. Season both sides of the chicken breasts with the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper and the herbes de provence. Place onto hot grill pan and cook until chicken is cooked through, approximately 4 minutes per side. Let rest for 2 - 3 minutes, cut into 1/2-inch slices
- 5. To serve, place 2 cups of the mixed greens onto serving plate, top with about 3/4 cup of tabouleh, stagger one cut chicken breast around tabouleh, garnish with additional chopped fresh basil, 1/2 tablespoon parmesan cheese, and a lemon wedge. Prepare second salad in the same manner and enjoy!
TABOULEH SALAD
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving.
MY TABOULEH
Love this stuff; not quite the authentic because I have only the ingredients my family likes,but I'm sure you will really enjoy it with some pita bread.
Provided by Sageca
Categories Lebanese
Time 45m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
- Combine minced onion pepper and salt.
- Set aside.
- In a large bowl, combine parsley, scallions and tomatoes,.
- Gently fold in the soaked or rinsed wheat.
- Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
- Refrigerate at least an hour before serving.
- Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
- I usually have a basket of mini pitas that we spoon our tabouleh on.
Nutrition Facts : Calories 170.4, Fat 9.8, SaturatedFat 1.4, Sodium 820.3, Carbohydrate 20, Fiber 5.8, Sugar 5.7, Protein 4.4
TABOULEH
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 (1-cup) servings
Number Of Ingredients 11
Steps:
- Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid. To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings. In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.
- Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.
- Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils
- Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita. Morph 4: Serve as a small side salad with fish.
TABOULEH
Make and share this Tabouleh recipe from Food.com.
Provided by UmmIbrahim
Categories Lebanese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak the bulgar in a large bowl of warm water for one hour.
- take the seeds and core out of the peeled tomato and dice them very small. set aside for about an hour (do this while you soak the wheat so they are both ready at the same time).
- Line a mesh colander with a heavy paper towel, or a dishtowel and drain the wheat into it. Squeeze out as much liquid as you can.
- Now drain the tomato of any water it has collected.
- Toss all ingredients together in a large bowl and serve.
Nutrition Facts : Calories 160.2, Fat 10.7, SaturatedFat 1.5, Sodium 605.9, Carbohydrate 15.6, Fiber 4.2, Sugar 4.2, Protein 3.1
QUINOA TABOULEH WITH FETA
Steps:
- Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold. Make-Ahead Plan: Prepare the salad without the feta, cover and refrigerate for up to 4 days. Fold in the feta and serve.
WORLD'S BEST TABBOULI / TABOULI / TABBOULEH / TABOULEH SALAD
This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren's Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
- Add onions, parsley, mint, and tomatoes and mix well.
- Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.
QUINOA TABOULEH
This is a non-wheat recipe similar to tabouleh. The quinoa is substituted for the bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or lamb. You can vary the ingredients used to your taste preference. Quinoa is gluten-free and can be used wherever tabouleh would be or in place of cous cous. Modern Middle Eastern flavours
Provided by Jubes
Categories Australian
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook 2 cups quinoa to 4 cups water bring to the boil. Reduce the heat and cover. Simmer for 15 minutes. Alternately cook to the directions on the pack.
- Set aside on a flat dish, spreading it out to allow it to cool evenly.
- When quinoa is cool, combine all ingredients and serve.
Nutrition Facts : Calories 310.4, Fat 12.8, SaturatedFat 1.7, Sodium 17.6, Carbohydrate 41.1, Fiber 5.4, Sugar 2, Protein 9.3
ROAST RACK OF LAMB WITH BABA GHANOUSH AND TABOULEH
This recipe sponsored by Black Swan Vineyards
Provided by Chef Neil Perry
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F.
- To make the baba ghanoush, grill the eggplants whole on a BBQ until they are black and the skin is blistered. Press the excess juices out to remove the bitterness. In a food processor, blend the eggplants, tahini, salt, garlic and lemon juice. Slowly add the olive oil as you continue blending.
- To make the tabbouleh, soak the burghul wheat in a bowl with water for at least 1 hour. Drain and squeeze out the excess water. Simply add all ingredients together and mix well.
- Season the lamb well with salt and pepper and rub liberally with olive oil. Place the lamb on a rack on a roasting tray and roast, flesh side up, for 15 minutes. Turn, and cook a further 10 minutes. Rest the lamb in a warm place for 10-15 minutes before serving.
PCC QUINOA TABOULEH
Make and share this Pcc Quinoa Tabouleh recipe from Food.com.
Provided by Kirste
Categories < 60 Mins
Time 40m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- rinse quinoa thoroughly and drain.
- bring broth and quinoa to a boil.
- reduce heat and simmer for 5 minutes.
- turn off heat and let sit for 15 to 20 minutes.
- remove quinoa to salad bowl and let cool completely.
- combine tomatoes, cucumber, green onion, parsley and basil.
- make dressing- combine lemon juice, oil, garlic.
- toss together.
- add salt and pepper to taste.
Nutrition Facts : Calories 319.3, Fat 16.5, SaturatedFat 2.3, Cholesterol 0.3, Sodium 526.7, Carbohydrate 38.1, Fiber 4.1, Sugar 4.1, Protein 7.5
PARSLEY AND TABOULEH
Steps:
- Cover bulgur wheat with cold water, by an inch, and soak for 30 minutes. During this time, in a food processor mince the parsley (you need 2 cups chopped) and mint (you need 1/2 cup chopped) and cut the chives (you need 1/2 cup snipped).
- When the bulgur is plumped up, drain and transfer it to a clean cloth or a double layer of cheesecloth. Wring out excess water; the grains should be moist and tender, not watery.
- Transfer the bulgur wheat to a bowl and add the chopped parsley, mint and chives. Stir in the lemon zest, juice and olive oil. Toss well to combine and season to taste with salt and pepper. Add more lemon zest, juice or olive oil to taste. Transfer the grains to a bed of lettuce leaves or use as a bed for the halibut; top with tomatoes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #cuisine #preparation #low-protein #asian #middle-eastern #lebanese #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something
You'll also love