Middle Eastern Bean Tabbouleh Recipes

WHITE BEAN TABBOULEH

White beans, spinach, and extra veggies add an extra punch to this delicious and refreshing salad dish. This is great on a hot summer night, served with warm pita bread and garnished with black olives and feta cheese.

Provided by raeanne

Categories Salad Grains Tabbouleh

Time 1h50m

Yield 6

Number Of Ingredients 13

White Bean Tabbouleh image

Steps:

Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 24.8 g, Fat 9.7 g, Fiber 7 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 607.3 mg, Sugar 1.5 g

Ingredients

1 cup bulgur wheat, uncooked
1 ½ cups boiling water
2 cups chopped fresh parsley
1 cup chopped baby spinach
1 tomato, diced
½ yellow bell pepper, diced
1 small onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup olive oil
1 lemon, juiced
1 ½ teaspoons sea salt
freshly ground black pepper to taste

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

Tabouleh image

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

Ingredients

1/4 cup bulgur
3 bunches fresh parsley, minced (about 2 cups)
3 large tomatoes, finely chopped
1 small onion, finely chopped
1/4 cup lemon juice
1/4 cup olive oil
5 fresh mint leaves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

MIDDLE EASTERN BEAN TABBOULEH

Beans replace the traditional bulgur in this recipe. Originally black soybeans were used, but you could use any bean you wish!

Provided by Sharon123

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Middle Eastern Bean Tabbouleh image

Steps:

Combine beans, tomatoes, green pepper and parsley in mixing bowl.
In a small bowl, whisk lemon juice with salt and cayenne. Mix in oil. Pour over bean mixture; toss well. Mix in mint and cilantro, if using. Let it sit 20 minutes so flavors meld together. This will keep in the fridge 24 hours, tightly covered. Enjoy!

Nutrition Facts : Calories 157.5, Fat 4.1, SaturatedFat 0.6, Sodium 594.9, Carbohydrate 24.2, Fiber 8.7, Sugar 2.5, Protein 8.1

Ingredients

1 (15 ounce) can black beans, rinsed and drained (or use chickpeas, white beans, etc.)
2 large plum tomatoes, seeded and chopped
1 medium red bell pepper, seeded and chopped (or green)
1 cup Italian parsley, chopped (packed)
1 lemon, juice of
1 teaspoon salt
1/8 teaspoon cayenne pepper (or to taste)
1 tablespoon extra virgin olive oil
1 cup mint leaf, cut in thin strips (packed)
1/2 cup cilantro, chopped (optional)

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

Tabbouleh with Garbanzo Beans image

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

Ingredients

1 1/2 cups boiling water
3/4 cup uncooked bulgur wheat
3 medium tomatoes, chopped (2 1/4 cups)
8 medium green onions, chopped (1/2 cup)
1 medium green bell pepper, chopped (1 cup)
1 cup chopped cucumber
3/4 cup chopped fresh parsley
3 tablespoons chopped fresh or 1 tablespoon dried mint leaves, crushed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1/4 cup lemon juice
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped

MIDDLE EASTERN TABBOULEH AND LAMB SALAD

In this take on a classic salad, we combine bulgur with the usual tomatoes, green onions, parsley and mint, then add garbanzo beans and broiled lamb for a change of pace.

Yield Serves 20

Number Of Ingredients 13

Middle Eastern Tabbouleh and Lamb Salad image

Steps:

Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour. Drain well. Transfer to clean large bowl.
Mix garbanzo beans, tomatoes, parsley, green onions, lemon juice, mint and 3/4 cup oil into bulgur. Season to taste with salt and pepper.
Preheat broiler. Brush lamb on both sides with oil and lemon juice. Sprinkle with salt and pepper. Broil until medium-rare, about 5 minutes per side. Transfer to platter and cool. Cut lamb into 1/3-inch squares; discard bones. Stir lamb into salad. (Can be prepared 1 day ahead. Cover and refrigerate.)
Line large bowl with romaine leaves. Fill with salad. Place romaine hearts in center of salad and serve.

Ingredients

3 cups (one 1-pound box) bulgur
6 cups boiling water
2 15-to 16-ounce cans garbanzo beans (chick-peas), drained, rinsed
6 large tomatoes, seeded, chopped
3 cups chopped fresh parsley
3 bunches green onions, chopped
1 1/2 cups fresh lemon juice
3/4 cup chopped fresh mint
3/4 cup olive oil
3 pounds round bone shoulder lamb chops
Olive oil
Fresh lemon juice
2 large heads romaine lettuce, leaves separated, hearts left intact

MIDDLE EASTERN BEAN SALAD WITH PARSLEY AND LEMON (BALELA)

I got this recipe from kalynskitchenblogspot.com A simple bean dish that is great to make ahead. The star of the recipe is chopped fresh parsly.

Provided by Dona England

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Middle Eastern Bean Salad With Parsley and Lemon (Balela) image

Steps:

Pour chick peas and black beans one at a time into colander placed in sink, rinse well until no more foam appears and let drain.Blot dry if they seem too wet.
While beans are draining, whisk together lemon juice, olive oil, garlic and let the flavors blend.
Mix the salad ingredients together and let it marinate at room temperature for at least 30 minutes.
Chop green onions, tomatoes and parsly and add to bowl. Combine this with the beans.
Whisk dressing ingredients and gently add dressing to bean mixture.
Add salt and pepper.

Ingredients

1 (15 ounce) can black beans, rinsed well and drained
1 (15 ounce) can garbanzo beans, rinsed well and drained
1 cup chopped green onion
1 1/2 cups chopped tomatoes
1 cup finely chopped fresh parsley
3 tablespoons fresh squeezed lemon juice
1/2 teaspoon garlic puree or 1/2 teaspoon finely minced garlic
4 tablespoons extra virgin olive oil
1/2 teaspoon salt
fresh ground black pepper

More about "middle eastern bean tabbouleh recipes"

BEST TABBOULEH RECIPE - COOKIE AND KATE

Web Jul 9, 2019 Recipe yields 6 servings (a little over 1 cup each). Scale Ingredients ½ cup bulgur 1 cup diced cucumber ( 1 small-to-medium) 1 …
From cookieandkate.com
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Category 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.

Middle Eastern Bean Tabbouleh Recipes

WHITE BEAN TABBOULEH

White beans, spinach, and extra veggies add an extra punch to this delicious and refreshing salad dish. This is great on a hot summer night, served with warm pita bread and garnished with black olives and feta cheese.

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

MIDDLE EASTERN BEAN TABBOULEH

Beans replace the traditional bulgur in this recipe. Originally black soybeans were used, but you could use any bean you wish!

TABBOULEH WITH GARBANZO BEANS

Traditional tabbouleh becomes a hearty salad when garbanzo beans, cucumbers and bell pepper are added to the tender bulgur wheat.

MIDDLE EASTERN TABBOULEH AND LAMB SALAD

In this take on a classic salad, we combine bulgur with the usual tomatoes, green onions, parsley and mint, then add garbanzo beans and broiled lamb for a change of pace.

MIDDLE EASTERN BEAN SALAD WITH PARSLEY AND LEMON (BALELA)

I got this recipe from kalynskitchenblogspot.com A simple bean dish that is great to make ahead. The star of the recipe is chopped fresh parsly.

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