Preservedlimetabboulehsalad Recipes

TABOULEH SALAD

Tabouleh Salad image

Provided by Food Network

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 cups hydrated bulgur wheat
1/2 cup chopped fresh parsley
1/2 cup tomato, peeled, cored and diced
1/4 cup chopped green coriander
2 tablespoons chopped fresh mint
4 ounces virgin olive oil
4 ounces fresh lemon juice
Salt and pepper

Steps:

Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving.

TABOULI SALAD RECIPE

Tabouli Salad Recipe image

Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.

Provided by The Mediterranean Dish

Categories Salad

Time 20m

Number Of Ingredients 10

Ingredients

1/2 cup fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

Steps:

Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Now add the the lime juice and olive oil and mix again.
For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

Nutrition Facts : Calories 190 calories, Sugar 8.5 g, Sodium 396.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 3.1 g, Protein 3.2 g, Cholesterol 0 mg

TABBOULEH SALAD

Tabbouleh Salad image

Categories Salad Tomato

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup bulgur wheat
1 1/2 large bunches of parsley (about 1 1/2 cups, chopped)
1 bunch of mint (about 1/3 cup, chopped)
1 bunch of scallions, white and green parts (about 1 cup, chopped)
2 ripe medium tomatoes, cored and diced small
Juice of 1 lemon
Salt
1/4 cup extra-virgin olive oil

Steps:

Cover by 1 inch with cold water: 1/2 cup bulgur wheat.
Soak for 20 minutes to plump the grains, then drain in a sieve. While the bulgur is soaking, prepare the other ingredients. Chop: 1 1/2 large bunches of parsley (about 1 1/2 cups, chopped), 1 bunch of mint (about 1/3 cup, chopped), 1 bunch of scallions, white and green parts (about 1 cup, chopped).
Mix the herbs in a large bowl with: 2 ripe medium tomatoes, cored and diced small.
With your hands, squeeze the soaked bulgur to remove as much water as possible and mix it into the chopped herbs and tomatoes, along with: Juice of 1 lemon, Salt, 1/4 cup extra-virgin olive oil.
Mix well. Taste and add more salt, lemon juice, or oil if needed. Let rest for about 1 hour before serving to allow the bulgur to absorb the flavors. If you like, serve garnished with romaine leaves to use as scoops for eating the salad.

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

PRESERVED LIME TABBOULEH SALAD

Preserved Lime Tabbouleh Salad image

I found this delicious looking salad from Cooking Light May 2010 issue. The magazine states that, "Preserved citrus is a key to many Moroccan and Middle Eastern dishes. Traditional recipes take weeks. Our version is ready in a few hours." They suggest serving this salad with grilled tofu steaks.

Provided by Enjolinfam

Categories Grains

Time 2h40m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 22

Ingredients

1 cup bulgur, uncooked
1 1/2 cups hot water
1 cup English cucumber, chopped
3/4 cup plum tomato, chopped and seeded
3/4 cup fresh flat-leaf parsley, chopped
1/4 cup shallot, finely chopped
3 tablespoons kalamata olives, coarsely chopped pitted
1 (14 ounce) can chickpeas, rinsed and drained
3 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
3 tablespoons water
1 teaspoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 dash sugar
2 quarters quick preserved limes, finely chopped (ingredients for this below)
2 cups water
1/4 cup kosher salt
4 limes, quartered
10 black peppercorns
1 cinnamon stick
1 bay leaf

Steps:

To make the quick Preserved Limes:.
Combine all ingredients for the Quick Preserved Limes in a saucepan; bring to a boil. Reduce heat, and simmer 1 hour. Cool to room temperature; cover and refrigerate. Discard peppercorns, cinnamon, and bay leaf before using. Yield: 16 servings (serving size: 1 drained lime quarter).
To make the Tabbouleh Salad:.
Combine bulgur and 1 1/2 cups hot water in a medium bowl; let stand 1 hour. Drain. Combine bulgur, cucumber, and next 5 ingredients (through chickpeas) in a large bowl.
Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.

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