Cilantro Tabouli Recipes

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ISRAELI COUSCOUS TABOULI



Israeli Couscous Tabouli image

Provided by Melissa d'Arabian : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 9

1 cup Israeli couscous
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tablespoons chopped fresh mint
2 ripe tomatoes, seeded and diced
3 scallions, chopped

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.

Nutrition Facts : Calories 247 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 142 milligrams, Carbohydrate 34 grams, Fiber 3.5 grams, Protein 5 grams, Sugar 3 grams

CILANTRO-JALAPENO HUMMUS AND TABOULI (A LA PITA JUNGLE)



Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle) image

I'm addicted to this dish at a local pita chain and had to re-create it at home. The flavor combinations are out of this world; every bit is sheer heaven, I'm not even kidding! My taste buds have never experienced such excitement. This is a vegetarian recipe that will please non-vegetarians (my husband and I are both meat eaters). Pita Jungle uses bulgur in their tabouli (which is traditional) but I use quinoa in mine, to boost the protein a little, and I can't tell the difference in flavor. Prep time includes the recommended 24-hour "marinate" time for the tabouli. The hummus recipe is a variation of my Recipe #436722.

Provided by Robyns Cookin

Categories     Low Cholesterol

Time P1DT1h15m

Yield 5 , 5 serving(s)

Number Of Ingredients 20

1/4 cup quinoa
1/2 cup water
1 bunch fresh parsley, finely chopped (in this dish I prefer the texture of the curly parsley)
4 large green onions, chopped
1 1/2 lemons, juice of
3 tablespoons olive oil
1 pinch black pepper
1 pinch salt
2 (15 ounce) cans garbanzo beans, drained but juice from one can reserved
2 large garlic cloves
2 limes, juice of
1/3 cup tahini paste
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1 tablespoon olive oil
2 large jalapenos
3/4 cup fresh cilantro (about 1/2 a bunch)
5 whole wheat pita bread
2 cucumbers, sliced

Steps:

  • Tabouli:.
  • Place quinoa in a fine-mesh wire strainer.
  • Rinse several times, rubbing the grains together to remove the bitter outer layer.
  • Place water and quinoa in a small saucepan.
  • Bring to a boil then reduce heat to a simmer and cover.
  • Cook for 10 to 15 minutes or until all water has been absorbed.
  • Let cool.
  • Once the quinoa has cooled completely, mix together with the rest of the ingredients.
  • Refrigerate for at least one hour or overnight.
  • Hummus:.
  • Add all ingredients, except for the reserved garbanzo bean juice, to the work bowl of your food processor.
  • Process until well blended.
  • While the processor is still running, slowly add reserved garbanzo bean juice through the feed chute until desired consistency is reached.
  • To Serve:.
  • Spread the hummus evenly onto 5 dinner plates.
  • Split the tabouli into 5 servings as well, and plop into the center of each plate on top of the hummus.
  • Serve with pitas and sliced cucumbers.

TABBOULEH



Tabbouleh image

Provided by Ina Garten

Categories     side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

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.

CILANTRO TABOULI



Cilantro Tabouli image

Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!

Provided by robynmorgan

Categories     Salad     Grains     Tabbouleh

Time 3h35m

Yield 6

Number Of Ingredients 11

2 ¼ cups water
1 cup bulgur wheat
2 tomatoes, seeded and finely chopped
2 green onions, sliced into thin slivers
¾ cup coarsely chopped fresh cilantro
2 cloves garlic, minced, or to taste
2 lemons, juiced
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon freshly cracked pepper
salt to taste

Steps:

  • Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
  • Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 11.8 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 11.8 mg, Sugar 1.5 g

CILANTRO QUINOA TABOULI



CILANTRO QUINOA TABOULI image

Categories     Salad     Side     Wheat/Gluten-Free

Number Of Ingredients 10

4 cups cooked quinoa
1 tsp. salt (maybe a little more?)
2 med. tomatoes
6 large green onions (or more if they're small)
1 bunch cilantro
2 roasted jalapenos
1/3 cup lime juice
1/4 cup olive oil
6 oz. queso fresco
1 can black beans (maybe try these next time?)

Steps:

  • Maybe a little less olive oil. I used 1/3 C last time, and that was too much. Combine everything but the cheese. Let salad cool before adding cheese.

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