Garden Vegetable Tabbouleh Recipes

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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.

CHOPPED-VEGETABLE TABBOULEH



Chopped-Vegetable Tabbouleh image

Try this bright, lemony dish with Middle Eastern-accented chicken or lamb.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 55m

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 cup bulgur
1/2 teaspoon ground allspice
Coarse salt and freshly ground pepper
1 yellow bell pepper, seeded and cut into 1/4-inch pieces
1/2 bulb fennel, cored and cut into 1/4-inch pieces
1 English cucumber, halved and cut into 1/4-inch pieces
1 pint cherry tomatoes, halved
3 tablespoons fresh lemon juice
1 cup packed fresh flat-leaf parsley leaves, chopped
1/2 cup packed fresh mint, chopped

Steps:

  • In a saucepan, heat 1 tablespoon oil over medium. Add bulgur and allspice; stir until toasted, 2 minutes. Stir in 1 1/2 cups water and a pinch of salt. Bring to a boil; cover, reduce to low, and cook until bulgur is tender, 15 to 20 minutes. Let cool completely in a large bowl.
  • Add vegetables, tomatoes, lemon juice, remaining 3 tablespoons oil, and 1 teaspoon salt; season with pepper. Stir in parsley and mint. Serve, or refrigerate in an airtight container up to 1 day.

Nutrition Facts : Calories 147 g, Fat 7 g, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 157 g

VEGETABLE TABBOULEH WITH CHICKPEAS



Vegetable Tabbouleh With Chickpeas image

This vegetable-packed salad requires no cooking, other than boiling water to soak the bulgur wheat. Sweet tomatoes, crunchy cucumbers and crisp asparagus provide texture, while creamy chickpeas add heft. A tangy shallot-lemon vinaigrette brightens the dish and soaks into the bulgur as it sits, developing more flavor over time. The salad can be made a few hours ahead; for best results, toss the salad with half of the dressing and reserve the remaining half. When ready to serve, toss with the reserved dressing to freshen it up. It's a satisfying vegetarian main, a great side for roasted meats and fish, or an easy make-ahead picnic dish.

Provided by Kay Chun

Categories     dinner, lunch, salads and dressings, vegetables, main course

Time 30m

Yield 4 to 6 servings (about 12 cups)

Number Of Ingredients 14

1 1/4 cups medium bulgur wheat
Boiling water, as needed
Kosher salt and black pepper
2 tablespoons minced shallot
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon grated garlic
6 tablespoons extra-virgin olive oil
2 Persian cucumbers, thinly sliced
8 ounces asparagus, trimmed and sliced on the diagonal 1/8-inch-thick
8 ounces cherry tomatoes, halved
1 (15-ounce) can chickpeas, rinsed
4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (optional)
1/2 cup coarsely chopped parsley

Steps:

  • In a medium bowl, combine bulgur wheat with enough boiling water to cover by 1 inch. Season lightly with salt and stir to combine. Cover tightly with a tight-fitting lid and let stand until tender, about 25 minutes. Drain well, pressing out excess liquid. Spread out on a baking sheet to cool.
  • Meanwhile, in a large bowl, combine shallot, mustard, lemon juice and garlic. Season with salt and pepper. While whisking constantly, slowly drizzle in oil until well blended.
  • Add remaining ingredients to the vinaigrette and toss to evenly coat. Once bulgur has cooled, add bulgur, season to taste with salt and pepper, and toss again. Transfer to a large serving bowl or platter to serve.

TABOULEH



Tabouleh image

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

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

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

TABBOULEH



Tabbouleh image

You've likely had Tabbouleh, a traditional Middle Eastern side dish, many times. Learn how to make this mix of bulgur, tomatoes, cucumbers, scallions, parsley, and mint at home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 cup bulgur (cracked wheat)
2 medium tomatoes, seeded and chopped
1 long seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
1 cup finely chopped scallions, green and white parts
1 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
Juice of 2 lemons
1/3 cup olive oil
Coarse kosher salt and freshly ground black pepper, to taste

Steps:

  • Soak the bulgur in hot water for 10 minutes to plump the grains.
  • Drain well and add the tomatoes, cucumber, scallions, parsley, mint, lemon juice, and oil. Toss well and season with salt and pepper.

GARDEN VEGETABLE TABBOULEH



Garden Vegetable Tabbouleh image

Make and share this Garden Vegetable Tabbouleh recipe from Food.com.

Provided by Virginia Cherry Blo

Categories     Lebanese

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 large onion, chopped
2 medium carrots, cut into 1 inch pieces
1 cup green beans, cut into 1 inch pieces
2 medium green onions, thinly sliced
1 small zucchini, sliced
1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (6 -7 ounce) box tabouli mix (same as Tabbouleh mix)
1 1/2 cups water
1/4 cup olive oil
sour cream
mint leaf, chopped

Steps:

  • Layer onion, carrots, green beans, green onions, zucchini, chick-peas, tomatoes with juice, salt, and pepper in slow cooker. Sprinkle tabbouleh mix over vegetables. Pour water and olive oil evening over top.
  • Cover; cook on LOW 6 to 8 hours.
  • Serve with sour cream and mint.

Nutrition Facts : Calories 343.4, Fat 15.2, SaturatedFat 2.1, Sodium 939.3, Carbohydrate 47.3, Fiber 10.4, Sugar 11.7, Protein 8.5

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