Green Garlic Tabbouleh Recipes

GREEN GARLIC TABBOULEH

Green Garlic Tabbouleh image

This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness. You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa. And if you can't get young green garlic with floppy, soft green stems, use scallions or ramp greens instead. Garlic chives will also work. This is best made in late spring when green garlic is just coming into season; it will be at its most tender and mildest then.

Provided by Melissa Clark

Categories quick, weekday, salads and dressings, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 13

Ingredients

3/4 teaspoon fine sea salt, more for the bulgur cooking water
1 cup medium bulgur
2 tablespoons lemon juice, more as needed
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
Pinch allspice
1/2 cup extra-virgin olive oil, more for serving
2 1/2 cups coarsely chopped Italian parsley leaves
1 1/4 cups finely chopped green garlic, tender stems and tops only (save the bulbs for another use)
1/2 cup chopped fresh mint
1 cup diced tomato
1 cup diced cucumber
1 bunch thinly sliced scallions (1/2 cup)

Steps:

In a medium pot, bring 2 cups well-salted water to a boil. Add bulgur; cover and reduce heat to low, and cook until tender, 8 to 12 minutes. Drain in a colander and rinse well under cool water. Drain completely and transfer to a large bowl.
In a smaller bowl, whisk together lemon juice, salt, cumin, pepper and allspice; whisk in oil. Pour dressing over bulgur and toss well. Toss in parsley, green garlic, mint, tomato, cucumber and scallions. Taste and adjust seasoning if necessary. Drizzle with more oil just before serving.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 273 milligrams, Sugar 2 grams

TABBOULEH

Tabbouleh image

Provided by Ina Garten

Categories side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

Ingredients

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.

TABBOULEH I

Tabbouleh I image

A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice.

Provided by Candice

Categories Salad Grains

Time 2h10m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup bulgur
1 ⅔ cups boiling water
⅓ cup olive oil
⅓ cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
¼ cup chopped fresh mint
3 tomatoes, chopped
1 cucumber - peeled, seeded and chopped
1 teaspoon salt
ground black pepper to taste

Steps:

Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g

TABBOULEH III

Tabbouleh III image

This is a Lebanese salad (my version of tabbouleh) that we like served with everything!

Provided by KITKATY

Categories Salad Grains Tabbouleh

Time 4h45m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup bulgur
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
⅓ cup fresh mint leaves
2 teaspoons salt
½ cup lemon juice
⅔ cup olive oil

Steps:

Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

Nutrition Facts : Calories 243.6 calories, Carbohydrate 19 g, Fat 18.5 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 593.5 mg, Sugar 1.9 g

MEDITERRANEAN TABBOULEH

Mediterranean Tabbouleh image

Fresh, filling and packed with flavor, this is a great make-ahead idea for a snack or mini meal you can enjoy all weekend! -Keith Dreitlein, Cranston, Rhode Island

Provided by Taste of Home

Categories Lunch Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup bulgur
2 cups boiling water
5 garlic cloves, unpeeled
5 tablespoons olive oil, divided
1/2 pound peeled and deveined cooked medium shrimp, chopped
3 medium tomatoes, seeded and chopped
1 medium cucumber, chopped
1 cup chopped sweet onion
2 green onions, thinly sliced
1/2 cup minced fresh parsley
2 tablespoons minced fresh cilantro
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place bulgur in a large bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed., Meanwhile, place garlic on a double thickness of heavy-duty foil. Drizzle with 1/2 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes., Drain bulgur well; transfer to a large serving bowl. Stir in the shrimp, tomatoes, cucumber, onion, green onions, parsley and cilantro. Squeeze softened garlic into a small bowl and mash. Whisk in the lemon juice, salt, pepper and remaining oil; drizzle over salad. Toss to coat. Chill until serving.

Nutrition Facts : Calories 195 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 199mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 9g protein. Diabetic Exchanges

LAMB MEATBALLS & GREEN TAHINI TABBOULEH

Lamb meatballs & green tahini tabbouleh image

Combine grains and beetroot with lamb meatballs and a tahini dressing to make this quick and easy supper, which is full of textures and flavours

Provided by Esther Clark

Categories Dinner, Supper

Time 27m

Number Of Ingredients 14

Ingredients

2 tbsp tahini
2 tbsp fat-free yogurt
½ small bunch of parsley
1 lemon, juiced
½ small garlic clove
½ tbsp rapeseed oil
10-12 ready-made lamb meatballs
2 x 250g pouches mixed grains
4 cooked beetroots, chopped
2 spring onions, sliced
200g baby tomatoes, halved
50g pitted black olives, halved
1 cucumber, peeled and cubed
½ tbsp za'atar

Steps:

Blend the tahini, yogurt, parsley, lemon juice, garlic, 2-3 tbsp water and a pinch of salt in a food processor until smooth. Set aside.
Heat the oil in a non-stick frying pan and cook the meatballs over a medium heat for 10-12 mins until cooked through, turning regularly.
Warm the grains following pack instructions. Leave to cool a little, then toss with the remaining ingredients. Season. Divide between four plates, top with the meatballs and drizzle over the tahini dressing.

Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 0.92 milligram of sodium

CLASSIC TABBOULEH RECIPE

Classic Tabbouleh Recipe image

Toss bulgur, parsley & more with lemony dressing for this Classic Tabbouleh Recipe. You'll want to make this Middle Eastern tabbouleh recipe every week!

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 10 servings, about 1/2 cup each.

Number Of Ingredients 10

Ingredients

1 cup bulgur, uncooked
1-1/2 cups boiling water
1/4 cup olive oil
2 to 3 Tbsp. fresh lemon juice
1 clove garlic, minced
1/2 tsp. salt
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup chopped fresh parsley
1 medium tomato, chopped
1/2 cup green onion slices

Steps:

Mix bulgur and boiling water in large bowl; cover. Let stand 20 min. or until bulgur is softened.
Stir in oil, juice, garlic and salt until well blended.
Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g

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