Fruited Tabbouleh Recipes

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FRUITY TABBOULEH WITH FETA



Fruity tabbouleh with feta image

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

100g bulgur wheat
6 tbsp olive oil
100g couscous
200g mixed shelled nut , roughly chopped (any mixture of almonds, hazelnuts, walnuts, pecans and pistachios)
200g mixed dried fruit , large fruit chopped (any mixture of raisins, sultanas, apricots, dates and cranberries)
zest and juice 2 lemons
small pack mint , leaves roughly chopped
small pack flat-leaf parsley , leaves roughly chopped
2 garlic cloves , crushed
100g feta cheese , crumbled
grilled lamb or pork chops , to serve (optional)

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

AUTHENTIC TABBOULEH



Authentic Tabbouleh image

This tabbouleh is as authentic as you can get! It's a compilation of recipes I've taken from my mother, mother-in-law, grandmother, and various cookbooks. This can be served on romaine lettuce leaves for garnish. Also, I've noticed that this recipe tastes even better the next day, so don't hesitate to make it the day before your guests arrive.

Provided by araxjan

Categories     Side Dish     Grain Side Dish Recipes

Time 50m

Yield 8

Number Of Ingredients 11

½ cup fine bulgur
6 ripe tomatoes, finely chopped
½ onion, minced
5 bunches Italian parsley, minced
½ bunch fresh mint leaves, minced
1 bunch green onions, minced
2 tablespoons tomato paste
½ cup vegetable oil
¾ cup freshly squeezed lemon juice
salt and ground black pepper to taste
cayenne pepper, or to taste

Steps:

  • Wash and rinse bulgur until runoff water becomes clear. Place prepared bulgur in a large bowl. Add tomatoes to bowl; stir to combine. Allow mixture to sit until bulgur absorbs tomato juice and expands, 30 minutes to 1 hour.
  • Add onion, parsley, mint, and green onions to bowl. Stir to combine.
  • Mix together tomato paste, vegetable oil, and lemon juice in a bowl, stirring until thoroughly combined. Add dressing to salad; mix to coat. Season with salt, ground black pepper, and cayenne pepper to taste.

Nutrition Facts : Calories 205.5 calories, Carbohydrate 19 g, Fat 14.3 g, Fiber 5.2 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 64.5 mg, Sugar 5.1 g

TABBOULEH II



Tabbouleh II image

This recipe is the real deal! It's great tasting, healthy and easy to make.

Provided by EPITOPES

Categories     Salad     Grains     Tabbouleh

Time 1h10m

Yield 4

Number Of Ingredients 9

¼ cup bulgur
½ cup boiling water
1 cup chopped parsley
¼ cup chopped fresh mint leaves
5 tomatoes, diced
1 onion, finely diced
2 teaspoons olive oil
1 lemon, juiced
salt to taste

Steps:

  • Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
  • Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 19.2 g, Fat 3 g, Fiber 5.7 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 19.6 mg, Sugar 5.4 g

FRUITED TABBOULEH WITH WALNUTS AND FETA



Fruited Tabbouleh with Walnuts and Feta image

Here's a simple and terrific side for a Mediterranean meal. Mix up the salad in 20 minutes, then chill and serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 10

Number Of Ingredients 14

1 cup uncooked bulgur
1 cup boiling water
1/4 cup orange juice
1/4 cup olive oil
1/2 medium cucumber, seeded, chopped (about 1 cup chopped)
1/2 cup chopped red onion
1/2 cup sweetened dried cranberries
1/3 cup loosely packed fresh flat-leaf (Italian) parsley, chopped
1/3 cup loosely packed fresh mint leaves, chopped
1 tablespoon grated orange peel
1/2 teaspoon salt
1 orange, peeled, sectioned and chopped
1/2 cup chopped walnuts, toasted
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • Place bulgur in large heatproof bowl. Pour boiling water over bulgur; stir. Let stand about 1 hour or until water is absorbed.
  • Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well. Cover; refrigerate 2 to 3 hours or until well chilled.
  • Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.

Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 5 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 210 mg, Sugar 7 g, TransFat 0 g

TABBOULEH WITH FRUIT



Tabbouleh With Fruit image

Be adventurous, taste fruit in a whole new way! Fresh fruit is spiced with an intriguing mixture and served with bulgur wheat. From Prevention Healthy Cooking. Note: You can also use couscous.

Provided by Annacia

Categories     Raspberries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup orange juice
1/2 cup uncooked bulgur
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large tomatoes, chopped
1/2 cantaloupe, peeled, seeded and cubed
1 cup fresh strawberries, diced
1/2 pint fresh blueberries
1/2 pint fresh raspberry
1/2 small red onion, chopped
2 tablespoons chopped flat-leaf Italian parsley
1 tablespoon chopped of fresh mint

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 212.7, Fat 4.6, SaturatedFat 0.6, Sodium 168.6, Carbohydrate 42.3, Fiber 9.4, Sugar 19.7, Protein 5

JERUSALEM FRUIT TABBOULEH



jerusalem fruit tabbouleh image

Provided by ally

Number Of Ingredients 19

½ cup jasmine rice, cook in microwave or use prepackaged cooked
1 cup water
1 Tbl. butter
½ tsp. allspice
½ tsp. cardamom
½ cup finely chopped mint
½ cup thin sliced celery
2 cups chopped flat leaf parsley
2 thinly sliced green onions
5 DOLE Sunshine Medjool dates chopped in small pieces (about ¼ cup)(or you can buy Dole Sunshine chopped dates)
1 Tbl. finely minced garlic
½ cup DOLE thawed mangoes cut in halves
½ cup DOLE mandarin oranges cut in halves (drained)
1/2 cup salted pistachios
½ cup fresh pomegranate seeds
½ tsp sea salt
¼ cup extra virgin olive oil
1 medium sized lemon juice only

Steps:

  • Put the rice water and butter in a glass bowl with a plate on top. Microwave on high for 6 ½ minutes.
  • Remove and separate grains with a fork, add the allspice and cardamom and blend. Put the plate top back on it and set aside. Rice will continue to 'cook' in the steam.
  • In a medium size mixing bowl, combine, the mint, celery, parsley, green onions, dates, garlic, mangoes, apricots, pistachios, pomegranate seeds, salt, olive oil and lemon juice and toss and blend.
  • Toss in the jasmine rice. Refrigerate about an hour or more or serve immediately!

FRUITED TABBOULEH



Fruited Tabbouleh image

Provided by Food Network

Yield 4-6 servings

Number Of Ingredients 14

2 1/2 cups chicken or vegetable broth
1 1/2 cups bulgur wheat
1 1/2 cups California seedless grapes
1/2 cup minced red onion
1/4 cup chopped fresh mint leaves
1 medium orange, peeled and diced
1/3 cup extra virgin olive oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon black pepper
6 butter lettuce leaves

Steps:

  • Bring broth to a boil in a medium saucepan; stir in bulgur and turn off heat. Cover and set aside for 25 minutes. Fluff with a fork and let cool completely.
  • Stir in grapes, onion, mint and orange. In a small bowl, whisk together oil, lemon juice, sugar, salt, ginger, cumin and pepper. Pour over bulgur and toss well.
  • Nutritional Analysis: Calories 286; Protein 5 g; Fat 14 g; Calories from Fat 43%; Carbohydrate 38 g; Cholesterol 2 mg; Fiber 7 g; Sodium 715 mg.

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