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.
COUSCOUS TABBOULEH WITH FRESH MINT & FETA
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. -Elodie Rosinovsky, Brighton, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork. , In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.
Nutrition Facts : Calories 362 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 657mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 9g fiber), Protein 15g protein.
TOASTED-COUSCOUS TABBOULEH
In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
- Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
- In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.
Nutrition Facts : Calories 253 g, Fat 3 g, Fiber 4 g, Protein 8 g, Sodium 718 g
ISRAELI COUSCOUS TABOULI
Provided by Melissa d'Arabian : Food Network
Time 28m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
- In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.
ROASTED CAULIFLOWER TABBOULEH
A simple, low-calorie, grain-free meal with roasted cauliflower, punchy feta and sweet pomegranate seeds that can be prepared in advance - ideal for supper and packed lunch the next day
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Supper
Time 22m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Remove the outer leaves from the cauliflower and the hard inner core, then roughly chop up the florets (don't worry about how they look, they are going to be blitzed). Put the cauliflower in the large bowl of a food processor, blitz for 30 secs until it resembles couscous grains, then tip into a large bowl.
- Mix the spices and olive oil into the cauliflower and season to taste. Spread the cauliflower 'couscous' out on a large baking tray in an even, thin layer. Roast for 12 mins, mixing halfway through so that it is evenly toasted, then set aside to cool slightly.
- Once at room temperature, stir through the remaining ingredients and season to taste, then sprinkle over the mint leaves.
Nutrition Facts : Calories 319 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.9 milligram of sodium
COUSCOUS TABBOULEH
Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 45m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin. Mix together 1/4 cup of the lemon juice and the water, and pour over the couscous. Let sit for 30 minutes, stirring the mixture from time to time or rubbing between your fingers and thumbs to prevent it from lumping. Cover with a plate, and microwave on 100 per cent power for one minute; or line a steamer with a kitchen towel, place the couscous in it and steam for 10 minutes. Carefully remove the plate, or remove from the steamer, and return to the bowl. Stir in the remaining lemon juice and the olive oil, and allow to cool. Toss with the remaining ingredients, except the lettuce leaves. Taste and adjust seasonings. Refrigerate until ready to serve. Serve, using the romaine lettuce leaves as scoopers.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 376 milligrams, Sugar 2 grams
ISRAELI COUSCOUS SALAD, TABBOULEH-STYLE
Provided by Alice Hart
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add the couscous and stir until it turns a deep golden brown and smells toasted.
- Add 2 3/4 cups of water and a pinch of salt and bring to a boil. Lower the heat to a simmer and cook, stirring often, until all the water has been absorbed, 10 to 14 minutes. Let cool.
- Stir the remaining olive oil into the couscous. Add the parsley and mint, garlic, onion, tomatoes and the finely grated zest of one lemon. Season to taste with salt and pepper. Add the juice of both lemons, or to taste.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 23 grams, Carbohydrate 63 grams, Fat 29 grams, Fiber 12 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 886 milligrams, Sugar 6 grams
TOASTED BUCKWHEAT TABBOULEH
Steps:
- Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
- Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
- Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 44.8 g, Fat 4.8 g, Fiber 7 g, Protein 6.9 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 5.2 g
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- Place the couscous in a large bowl. Add a teaspoon of turmeric and the salt and pour slowly the boiling water or vegetable stock, little by a little while mixing with a fork. Allow to rest for 3-5 minutes and stir again, fluffing the couscous grains. Adjust the flavor with more salt, if desired, or add a few tablespoons more hot water, if you find that the couscous is not soft enough for your liking.
- Add a drizzle of olive oil and stir to prevent clumps, and allow the couscous to cool to room temperature while you chop all the veggies and herbs.
- Add all the chopped veggies and herbs, as well as raisins (if using), and lemon juice to the bowl with the cooked couscous, and stir. Adjust the flavor with more salt, lemon juice, or olive oil. Enjoy immediately, or refrigerate for up to 24 hours to let the flavors meld.
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