Brigitte Bardots Tabbouleh Salad Recipes

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BRIGITTE'S TABBOULEH SALAD



Brigitte's Tabbouleh Salad image

What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous dish.

Provided by Frederic Van Coppernolle

Categories     salads and dressings, side dish

Time 3h10m

Yield Serves 4 to 6

Number Of Ingredients 14

1/2 cup tomato juice
1 1/2 cups instant couscous
1/4 cup olive oil
1 cup fresh or canned cooked chickpeas
1 1/2 cups diced tomatoes
1 cup peeled, seeded and diced cucumber
1 teaspoon finely chopped garlic
3 tablespoons finely chopped shallots
Zest of 1/2 lemon
3 tablespoons lemon juice
2 cups tightly packed mint leaves, finely chopped
2 teaspoons salt
Black pepper to taste
Tabasco or cayenne pepper

Steps:

  • Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put the couscous in a large heatproof bowl and pour the hot liquid over it. Add the oil, stir and cover with plastic wrap. Set aside.
  • In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic, shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover and refrigerate for at least three hours and preferably overnight to allow the flavors to blend.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 525 milligrams, Sugar 4 grams

BRIGITTE'S TABBOULEH SALAD



Brigitte's Tabbouleh Salad image

Brigitte Bardot (for those of you who don't know she was an old French actress who was a vegetarian) loved this tabbouleh salad which is closer to a couscous dish. You can try it if you liked her, or you can try it because it tastes awesome! Minty, lemony and absolutely refreshing. Good for picnics. Refrigeration time is not included in prep time. From today's Sunday NY Times.

Provided by Kumquat the Cats fr

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup tomato juice
1 1/2 cups instant couscous
1 tablespoon olive oil (or up to 1/4 cup)
1 cup chickpeas, canned
1 1/2 cups tomatoes, diced
1 cup cucumber, peeled, seeded and diced (about 1 small)
1 teaspoon garlic, finely chopped
3 tablespoons shallots, finely chopped (about 1 bulb)
1/2 lemon, zest of
3 tablespoons lemon juice (l whole lemon)
1 1/2-2 cups mint leaves, tightly packed and finely chopped (or to taste)
2 teaspoons salt
black pepper, to taste
cayenne (your favorite) or hot sauce (your favorite)

Steps:

  • Bring 1 cup water and tomato juice to a simmer in a small saucepan.
  • Put the couscous in a large heatproof bowl and pour the hot liquid over it.
  • Add the oil, stir and cover with plastic wrap; set aside.
  • In another bowl, stir together everything except the hot sauce.
  • Fluff the couscous with a fork, add to vegetables and mix.
  • Finish with hot sauce to taste.
  • Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
  • Serve with extra hot sauce to taste.

Nutrition Facts : Calories 382.4, Fat 4.8, SaturatedFat 0.7, Sodium 1438.4, Carbohydrate 72.6, Fiber 7.8, Sugar 3.6, Protein 12.9

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