Tabbouli Tabouli Tabbouleh Salad Parsley Salad Recipes

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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

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

CLASSIC TABBOULEH SALAD



Classic Tabbouleh Salad image

This basic tabbouleh salad (aka tabouli) made with cracked wheat bulgur, tomatoes, cucumber, and parsley is easy and delicious.

Provided by Molly Watson

Categories     Salad     Side Dish     Lunch     Salad

Time 1h20m

Yield 8

Number Of Ingredients 11

1 cup cracked wheat bulgur
1 teaspoon fine sea salt (divided)
1 1/2 cups boiling water
1 clove garlic
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 cup fresh mint leaves
1/2 teaspoon freshly ground black pepper
1 bunch flat-leaf parsley
4 tomatoes
1 English or hothouse cucumber

Steps:

  • Gather the ingredients.
  • Put the bulgur in a medium bowl and sprinkle it with 1/2 teaspoon of the salt. Add the boiling water, cover, and let sit for 20 minutes (or up to 60 minutes depending on the brand) until softened.
  • While the bulgar sits, make the dressing. Pulse the garlic in a food processor until minced, then add the olive oil and lemon juice and whirl into a dressing-like consistency. Or, whirl the olive oil, lemon juice, and garlic in a blender .
  • Add the mint leaves, the remaining 1/2 teaspoon salt, and the pepper. Blend until the mint leaves are well worked into the dressing and the dressing is more or less smooth. Taste and add more salt and pepper, if you like.
  • Remove the parsley leaves from the stems; discard the stems or save them for another use. Roughly chop the leaves. Core, seed, and chop the tomatoes. Peel, seed, and chop the cucumber. Set aside.
  • Check the bulgur: It should have absorbed all of the water, but there may be a bit in the bottom of the bowl. It should also be tender to the bite. If it's not, stir, cover, and let sit for 10 more minutes. If it's tender and there's water in the bowl, either drain the bulgur in a fine-mesh sieve or lift it out with a slotted spoon and into a separate bowl.
  • Pour the dressing over the bulgur and toss to combine well. Add the parsley and toss to combine well. Add the tomatoes and cucumber and stir to mix.
  • Serve immediately or cover and chill (up to overnight). Enjoy.

Nutrition Facts : Calories 119 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 273 mg, Sugar 3 g, Fat 9 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)



Tabouli (Lebanese Bulghur, Parsley, and Mint Salad) image

Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own. This is my cousin's recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it "to make it different". I agree with her wholeheartedly. This doesn't need anything else; just season it well with the salt, pepper, lemon, and olive oil.

Provided by Toby Jermain

Categories     Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup medium Bulgar wheat (#2)
2 -3 bunches parsley, stemmed and chopped, depending on size
1 -2 bunch fresh mint leaves, finely chopped, depending on size, more to taste
2 bunches green onions, chopped
4 -5 ripe firm tomatoes, partially seeded and chopped
3 -5 lemons, juice of, to taste
1/2 cup extra virgin olive oil, to taste
salt & fresh ground pepper

Steps:

  • This recipe is a breeze if you have a food processor, a little more work if you don't.
  • If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
  • Repeat with green onions, and add it bowl.
  • Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
  • If you are making this for company, you might want to chop everything by hand.
  • It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
  • Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
  • Drain and squeeze as dry as possible, and combine with vegetables.
  • Drizzle with lemon juice and olive oil.
  • Add salt and pepper to taste, and toss thoroughly.
  • You can be quite generous with the pepper.
  • Refrigerate for about an hour, taste, and adjust salt and pepper.
  • In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.

Nutrition Facts : Calories 218.3, Fat 18.4, SaturatedFat 2.5, Sodium 14.5, Carbohydrate 13.6, Fiber 3.6, Sugar 3.8, Protein 2.6

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