FRUITY TABBOULEH WITH FETA
Use up a few storecupboard staples in this bulgur wheat salad packed with dried fruit, nuts and herbs
Provided by Ren Behan
Categories Lunch, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Boil the kettle. Put the bulgur wheat in a sieve and rinse with cold water until the water runs clear. Drain well and transfer to a mixing bowl. Pour over 200ml boiling water and 1 tbsp olive oil, cover with a plate and leave to soak for 30 mins. Meanwhile, put the couscous into a second mixing bowl with 1 tbsp olive oil, just cover with boiling water, then cover with a plate and leave to stand for 5-10 mins.
- Once the bulgur wheat and couscous are ready, put them in a mixing bowl and fluff up the grains with a fork. Stir through the nuts and dried fruit, too.
- Whisk together the lemon zest and juice, herbs, remaining olive oil and the garlic. Pour over the grains, nuts and fruit, and stir everything together well with some seasoning. Transfer to a serving plate, scatter with the crumbled feta, and serve with grilled lamb or pork chops, if you like.
Nutrition Facts : Calories 829 calories, Fat 50 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 35 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.4 milligram of sodium
FARRO TABBOULEH WITH FETA
Provided by Ina Garten
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
- Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
- In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.
TABBOULEH WITH GARBANZO BEANS
Traditional tabbouleh becomes a hearty salad when garbanzo beans, cucumbers and bell pepper are added to the tender bulgur wheat.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- In medium bowl, pour boiling water over bulgur. Let stand 1 hour.
- In tightly covered container, shake all dressing ingredients.
- Drain any remaining water from bulgur. Stir remaining tabbouleh ingredients into bulgur. Pour dressing over tabbouleh; toss.
Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 0 mg, Fat 1, Fiber 14 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 0 g
QUINOA TABBOULEH 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 1/2 teaspoons of salt.
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon 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.
PITA STUFFED WITH TABBOULEH AND SHARDS OF FETA
Steps:
- Place the bulgur 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 an 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.
- Stuff the tabbouleh and feta into the pita breads.
TABBOULEH
Add a tasty dish to your family's Arabian dinner! Serve this colorful salad featuring bulgur, tomatoes and Progresso™ chickpeas - ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-quart saucepan, heat water to boiling over medium-high heat. Add bulgur; reduce heat. Cover; simmer 13 to 15 minutes or until water is absorbed. Transfer to large bowl; cool completely.
- Add chickpeas, tomatoes, cucumber, onions, cheese, parsley, mint and salt to bulgur; toss gently. In small bowl, stir lemon juice and oil with wire whisk. Pour over bulgur mixture; toss gently to coat.
Nutrition Facts : Calories 190, Carbohydrate 31 g, Fat 1, Fiber 7 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg
TABBOULEH WITH FRUIT
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
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
TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.
Provided by Joan Nathan
Categories easy, quick, salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
- In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
- Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 195 milligrams, Sugar 11 grams
FETA TABBOULEH WITH AUBERGINES
This healthy, high fibre dish proves that feta and grilled vegetables are a perfect match
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Cook the bulgur wheat according to pack instructions, then drain well. In a small bowl, mix together the garlic and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning. Sear the strips on a hot griddle or in a frying pan for 3 mins each side until charred and softened.
- Tip the bulgur wheat into a large bowl with the chickpeas, tomatoes, onion, feta and mint, then pour over the remaining garlicky oil and the lemon juice. Mix and season well, then pile onto plates with the charred aubergines.
Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 1.29 milligram of sodium
TABBOULEH WITH AVOCADO AND FETA CHEESE
Categories Salad Dairy Herb Vegetable Vegetarian Feta Avocado Fall Bulgur Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any excess liquid. Return bulgur to bowl.
- Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season tabbouleh to taste with salt and pepper.
- Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish with avocado slices.
WALNUT, FETA & APPLE TABBOULEH
Not your usual Tabbouleh, this salad merely has a similar consistency and shares some common ingredients with its authentic cousin. It has a lot of crunch thanks to the apple, radish and walnuts, and involves no actual 'cooking'. The bulgur and dressing could easily be made a day in advance, but I do find it tastes best if the salad, fully combined, is allowed to sit for about 30 minutes to an hour before serving. Ideal to share, bring it along to your next potluck party! Serves 6-8 easily as a side. Prep time includes the 30 minutes it takes for the bulgur to soak.
Provided by magpie diner
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place the bulgur into a medium sized ceramic or Pyrex bowl. Pour the boiling vegetable stock over top and stir. Cover it with a loose fitting lid or a tea towel and set aside for 30 minutes. If using frozen peas, set them into a similar bowl and cover with boiling or very hot water and set aside.
- Finely mince the clove of garlic, or pass through a garlic press. Place it in a small bowl and whisk together with the rest of the dressing ingredients; apple cider vinegar, olive oil, marjoram, sea salt and black pepper. Set aside. While the bulgur and dressing sit, prepare the rest of the ingredients.
- Keep in mind that a small dice will best suit the fine bulgur wheat (i.e., a 1/4-1/2 inch dice). Dice the green apple, add it into your salad bowl and sprinkle with the single teaspoon of vinegar (to stop it from browning). Seed and dice the tomato, dice the red onion and the radish and add them all into the salad bowl along with the feta cheese and walnuts. Finely mince the fresh parsley and add it to the bowl.
- By now 30 minutes have likely passed, check the bulgur by fluffing it with a fork. It should be cooked, but still al dente. Allow it to cool down slightly if it hasn't already.
- Add the peas to the salad (straining first of course if they were previously frozen), along with the cooled down bulgur. Re-whisk the dressing and pour it over the salad, toss gently to thoroughly combine. Enjoy!
Nutrition Facts : Calories 357.7, Fat 23.1, SaturatedFat 5.7, Cholesterol 22.2, Sodium 484.7, Carbohydrate 30.6, Fiber 8.1, Sugar 6.5, Protein 11.3
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