Best Tabouli Lebanese Bulghur Parsley And Mint Salad Recipes

LEBANESE TABBOULEH SALAD

Lebanese Tabbouleh Salad image

This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.

Provided by Yumna Jawad

Time 40m

Number Of Ingredients 8

Ingredients

⅓ cup extra virgin olive oil
3 tablespoons lemon juice
¼ cup extra fine bulgur wheat
2 bunches parsley (about 2 cups chopped)
1-2 vine-ripe firm tomatoes
2 green onions (both green and white part)
¼ cup fresh mint leaves (optional)
Salt and pepper

Steps:

In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
Serve at room temperature or cold, with lettuce if desired.

Nutrition Facts : Calories 141 kcal, Carbohydrate 8 g, Protein 2 g, Fat 12 g, SaturatedFat 2 g, Sodium 19 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

TABOULI SALAD RECIPE

Tabouli Salad Recipe image

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Provided by The Mediterranean Dish

Categories Salad

Time 20m

Number Of Ingredients 10

Ingredients

1/2 cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

Steps:

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Now add the the lime juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

Nutrition Facts : Calories 190 calories, Sugar 8.5 g, Sodium 396.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 3.1 g, Protein 3.2 g, Cholesterol 0 mg

TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)

Tabouli (Lebanese Bulghur, Parsley, and Mint Salad) image

Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own. This is my cousin's recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it "to make it different". I agree with her wholeheartedly. This doesn't need anything else; just season it well with the salt, pepper, lemon, and olive oil.

Provided by Toby Jermain

Categories Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup medium Bulgar wheat (#2)
2 -3 bunches parsley, stemmed and chopped, depending on size
1 -2 bunch fresh mint leaves, finely chopped, depending on size, more to taste
2 bunches green onions, chopped
4 -5 ripe firm tomatoes, partially seeded and chopped
3 -5 lemons, juice of, to taste
1/2 cup extra virgin olive oil, to taste
salt & fresh ground pepper

Steps:

This recipe is a breeze if you have a food processor, a little more work if you don't.
If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
Repeat with green onions, and add it bowl.
Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
If you are making this for company, you might want to chop everything by hand.
It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
Drain and squeeze as dry as possible, and combine with vegetables.
Drizzle with lemon juice and olive oil.
Add salt and pepper to taste, and toss thoroughly.
You can be quite generous with the pepper.
Refrigerate for about an hour, taste, and adjust salt and pepper.
In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.