Middleeasternbeantabbouleh Recipes

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WHITE BEAN TABBOULEH



White Bean Tabbouleh image

White beans, spinach, and extra veggies add an extra punch to this delicious and refreshing salad dish. This is great on a hot summer night, served with warm pita bread and garnished with black olives and feta cheese.

Provided by raeanne

Categories     Salad     Grains     Tabbouleh

Time 1h50m

Yield 6

Number Of Ingredients 13

1 cup bulgur wheat, uncooked
1 ½ cups boiling water
2 cups chopped fresh parsley
1 cup chopped baby spinach
1 tomato, diced
½ yellow bell pepper, diced
1 small onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can cannellini beans, drained and rinsed
¼ cup olive oil
1 lemon, juiced
1 ½ teaspoons sea salt
freshly ground black pepper to taste

Steps:

  • Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
  • In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 24.8 g, Fat 9.7 g, Fiber 7 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 607.3 mg, Sugar 1.5 g

TABBOULEH - MIDDLE EASTERN SALAD



Tabbouleh - Middle Eastern Salad image

Classic fresh herb and couscous salad with a few additions - please trust me on the amount of lemon juice it does work!

Provided by lindseylcw

Categories     Grains

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups couscous
6 lemons, juice of
1/2 cup very fine dice onion
1/2 cup fine dice cucumber
1/2 cup fine dice tomatoes
1/2 cup fine dice salami
1/4 cup fine chopped cilantro
1 cup fine chopped fresh parsley
1 cup fine chopped of fresh mint
1/4-1/2 cup virgin olive oil
sea salt
fresh ground black pepper

Steps:

  • Soak couscous in lemon juice until centre of grain is soft, should at least double in quantity. Should be enough lemon juice to just coat each grain.
  • Add onion and salt and pepper and allow to stand for few minutes, minimum.
  • Add rest of ingredients and mix well, best if served at room temp and left for a few hours.
  • Great next day but herbs will look a bit sad!
  • Great served with rich meats or any rich dish that needs the zap of the lemon to refresh the palate.

Nutrition Facts : Calories 564.2, Fat 20.9, SaturatedFat 4.9, Cholesterol 20.2, Sodium 351.3, Carbohydrate 78.6, Fiber 7.3, Sugar 4, Protein 16.6

MIDDLE EASTERN BEAN TABBOULEH



Middle Eastern Bean Tabbouleh image

Beans replace the traditional bulgur in this recipe. Originally black soybeans were used, but you could use any bean you wish!

Provided by Sharon123

Categories     Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can black beans, rinsed and drained (or use chickpeas, white beans, etc.)
2 large plum tomatoes, seeded and chopped
1 medium red bell pepper, seeded and chopped (or green)
1 cup Italian parsley, chopped (packed)
1 lemon, juice of
1 teaspoon salt
1/8 teaspoon cayenne pepper (or to taste)
1 tablespoon extra virgin olive oil
1 cup mint leaf, cut in thin strips (packed)
1/2 cup cilantro, chopped (optional)

Steps:

  • Combine beans, tomatoes, green pepper and parsley in mixing bowl.
  • In a small bowl, whisk lemon juice with salt and cayenne. Mix in oil. Pour over bean mixture; toss well. Mix in mint and cilantro, if using. Let it sit 20 minutes so flavors meld together. This will keep in the fridge 24 hours, tightly covered. Enjoy!

Nutrition Facts : Calories 157.5, Fat 4.1, SaturatedFat 0.6, Sodium 594.9, Carbohydrate 24.2, Fiber 8.7, Sugar 2.5, Protein 8.1

MIDDLE EASTERN BALELA SALAD



Middle Eastern Balela Salad image

Middle Eastern chickpea and black bean salad flavored with fresh herbs. Super simple and refreshing!

Provided by fredswife2

Categories     Salad     Beans     Black Bean Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 ripe tomatoes, diced
½ red onion, diced
½ cup chopped fresh flat-leaf (Italian) parsley
¼ cup chopped fresh mint
1 lemon, juiced
2 tablespoons extra-virgin olive oil, or to taste
1 clove garlic, minced
1 teaspoon ground cumin
salt and fresh coarsely ground black pepper to taste

Steps:

  • Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
  • Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 38.6 g, Fat 8.2 g, Fiber 11.9 g, Protein 11.1 g, SaturatedFat 1.2 g, Sodium 665.5 mg, Sugar 2.6 g

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