TABBOULEH III
Steps:
- Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
- In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
Nutrition Facts : Calories 243.6 calories, Carbohydrate 19 g, Fat 18.5 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 593.5 mg, Sugar 1.9 g
TABBOULEH
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 II
Steps:
- Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
- Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 19.2 g, Fat 3 g, Fiber 5.7 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 19.6 mg, Sugar 5.4 g
EASY TABBOULEH
This nourishing Middle Eastern salad comes together in a flash. Mix cooked bulgur with chopped tomatoes, parsley, mint, scallions, lemon juice, and olive oil, and serve at room temperature with pita wedges for a delicious lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 4 1/2 cups
Number Of Ingredients 9
Steps:
- Soak bulgur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
- Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.
Nutrition Facts : Calories 184 g, Fat 10 g, Fiber 6 g, Protein 4 g, Sodium 311 g
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
TABBOULEH I
Steps:
- Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
- Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g
More about "fresh tabbouleh recipes"
BEST TABBOULEH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.7/5 (213)Calories 172 per servingCategory Salad
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
EASY TABBOULEH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 4Calories 187 per servingCategory Salad
FRESH TABBOULEH RECIPE - OH SWEET BASIL
From ohsweetbasil.com
Cuisine MediterraneanTotal Time 35 minsServings 4Calories 236 per serving
TABBOULEH RECIPE - NYT COOKING
From cooking.nytimes.com
AUTHENTIC TABBOULEH RECIPE - WHITE KITCHEN RED WINE
From whitekitchenredwine.com
CRISPY CHICKPEA TABBOULEH BOWLS RECIPE | HELLOFRESH
From hellofresh.com
HERBY SWEET POTATO SOUP WITH PEANUTS RECIPE - NYT COOKING
From cooking.nytimes.com
LENTIL TABBOULEH SALAD RECIPE - GLUTEN-FREE, VEGAN AND …
From fromachefskitchen.com
TABBOULEH (MIDDLE EASTERN BULGUR SALAD RECIPE)
From fifteenspatulas.com
AUTHENTIC TABOULI RECIPE – LEBANESE TABBOULEH
From mamaslebanesekitchen.com
TABBOULEH - SIMPLY LEBANESE
From simplyleb.com
FRESH & LIGHT AUTHENTIC LEBANESE TABBOULEH - COLORFUL RECIPES
From colorfulrecipes.com
HOW TO MAKE THE PERFECT TABBOULEH
From theguardian.com
EASY HOMEMADE TABBOULEH (TABOULI) - SERVED FROM …
From servedfromscratch.com
CHICKEN TABBOULEH BOWLS RECIPE | HELLOFRESH
From hellofresh.com
OUR 15 BEST APPLE PIE RECIPES
From allrecipes.com
BEST TABOULEH EVER (MY GRANDMA’S RECIPE!) - LITTLE PINE …
From thelittlepine.com
FRESH TABBOULEH RECIPE – OH SWEET BASIL – TASTY RECIPES BLOG
From tastyrecipesblog.com
You'll also love