Brigitte Bardots Tabbouleh Salad Recipes

TABBOULEH SALAD

Tabbouleh Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3/4 cup fine bulgur wheat
4 cups finely chopped parsley leaves
4 scallions, chopped
3 finely chopped firm tomatoes, such as Roma
1/2 cup finely chopped mint leaves, plus more leaves for serving
1/2 cup olive oil
1/3 cup freshly squeezed lemon juice, plus lemon wedges for serving
Flaky sea salt to taste

Steps:

Cover the bulgur with water in a medium bowl and soak for 30 minutes. Drain well and set aside.
Add the soaked and drained bulgur, parsley, scallions, tomatoes, mint, olive oil and lemon juice to a large bowl and season with salt. Mix with your hands until well combined and transfer a serving platter. Garnish with torn mint leaves and lemon wedges.

BRIGITTE'S TABBOULEH SALAD

Brigitte's Tabbouleh Salad image

Brigitte Bardot (for those of you who don't know she was an old French actress who was a vegetarian) loved this tabbouleh salad which is closer to a couscous dish. You can try it if you liked her, or you can try it because it tastes awesome! Minty, lemony and absolutely refreshing. Good for picnics. Refrigeration time is not included in prep time. From today's Sunday NY Times.

Provided by Kumquat the Cats fr

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup tomato juice
1 1/2 cups instant couscous
1 tablespoon olive oil (or up to 1/4 cup)
1 cup chickpeas, canned
1 1/2 cups tomatoes, diced
1 cup cucumber, peeled, seeded and diced (about 1 small)
1 teaspoon garlic, finely chopped
3 tablespoons shallots, finely chopped (about 1 bulb)
1/2 lemon, zest of
3 tablespoons lemon juice (l whole lemon)
1 1/2-2 cups mint leaves, tightly packed and finely chopped (or to taste)
2 teaspoons salt
black pepper, to taste
cayenne (your favorite) or hot sauce (your favorite)

Steps:

Bring 1 cup water and tomato juice to a simmer in a small saucepan.
Put the couscous in a large heatproof bowl and pour the hot liquid over it.
Add the oil, stir and cover with plastic wrap; set aside.
In another bowl, stir together everything except the hot sauce.
Fluff the couscous with a fork, add to vegetables and mix.
Finish with hot sauce to taste.
Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
Serve with extra hot sauce to taste.

Nutrition Facts : Calories 382.4, Fat 4.8, SaturatedFat 0.7, Sodium 1438.4, Carbohydrate 72.6, Fiber 7.8, Sugar 3.6, Protein 12.9

BRIGITTE'S TABBOULEH SALAD

Brigitte's Tabbouleh Salad image

What Brigitte Bardot enjoyed and called tabbouleh salad is closer to a couscous dish.

Provided by Frederic Van Coppernolle

Categories salads and dressings, side dish

Time 3h10m

Yield Serves 4 to 6

Number Of Ingredients 14

Ingredients

1/2 cup tomato juice
1 1/2 cups instant couscous
1/4 cup olive oil
1 cup fresh or canned cooked chickpeas
1 1/2 cups diced tomatoes
1 cup peeled, seeded and diced cucumber
1 teaspoon finely chopped garlic
3 tablespoons finely chopped shallots
Zest of 1/2 lemon
3 tablespoons lemon juice
2 cups tightly packed mint leaves, finely chopped
2 teaspoons salt
Black pepper to taste
Tabasco or cayenne pepper

Steps:

Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put the couscous in a large heatproof bowl and pour the hot liquid over it. Add the oil, stir and cover with plastic wrap. Set aside.
In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic, shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover and refrigerate for at least three hours and preferably overnight to allow the flavors to blend.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 525 milligrams, Sugar 4 grams

BRIGITTE BARDOT'S TABBOULEH SALAD

Brigitte Bardot's Tabbouleh Salad image

Make and share this Brigitte Bardot's Tabbouleh Salad recipe from Food.com.

Provided by Cook4_6

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup tomato juice
1 1/2 cups instant whole wheat couscous
1/4 cup olive oil
2 cups chickpeas, canned
1 1/2 cups tomatoes, diced
1 cup cucumber, peeled, seeded and diced (about 1 small)
1 teaspoon garlic, finely chopped
3 tablespoons shallots, finely chopped (about 1 bulb)
2 lemons, zest of
3 tablespoons lemon juice (l whole lemon)
2 cups mint leaves, tightly packed and finely chopped (or to taste)
black pepper, to taste
Tabasco sauce, to taste

Steps:

Bring 1 cup water and tomato juice to a simmer in a small saucepan.
Put the couscous in a large heatproof bowl and pour the hot liquid over it.
Add the oil, stir and cover with plastic wrap; set aside.
In another bowl, stir together everything except the hot sauce.
Fluff the couscous with a fork, add to vegetables and mix.
Finish with hot sauce to taste.
Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
Serve with extra hot sauce to taste.

Nutrition Facts : Calories 312.4, Fat 15.3, SaturatedFat 2.1, Sodium 451.4, Carbohydrate 42.2, Fiber 10, Sugar 3.6, Protein 8.3

BULGUR TABBOULEH SALAD

Bulgur Tabbouleh Salad image

My sister (Sky Hostess) gave me this recipe. It's delicious and you can add whatever veggies you like! All vegetable amounts are approximate. Use as much as you prefer. Salt and pepper if you like.

Provided by LK Devildog

Categories Grains

Time 1h5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup water
1 cup Bulgar wheat
1/4 cup lime juice
1/4 cup olive oil
1 cup grape tomatoes, sliced in half
1/2 red bell pepper, diced
3 green onions, sliced
1/2 cup cilantro, chopped
1/2 cup feta cheese
1/2 cup baby carrots, sliced
2 large radishes, sliced
2 garlic cloves, chopped
1 teaspoon cumin

Steps:

Boil the water and then pour over the bulgur wheat.
Cover and allow to sit for about 1 hour.
Add lime juice and olive oil, then refrigerate.
Once chilled add the veggies and cumin.
Stir gently and serve chilled.
All vegetable amounts are appoximate. Use however much you prefer.

Nutrition Facts : Calories 236.3, Fat 17.9, SaturatedFat 4.7, Cholesterol 16.7, Sodium 234.4, Carbohydrate 15.9, Fiber 3.8, Sugar 3.8, Protein 5.2

TABBOULEH SALAD

Tabbouleh Salad image

A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!

Provided by Galley Wench

Categories African

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice or 1/4 cup lime juice
1 teaspoon garlic (crushed)
1/2 cup chopped scallion (include greens)
1/2 teaspoon dried mint flakes
1/4 cup olive oil ((good quality)
fresh black pepper
2 medium tomatoes (diced)
1 cup fresh parsley (chopped and packed)
1/2 cup cooked chickpeas (optional)
1 chopped green red bell pepper (optional)
1/2 cup coarsely grated carrot (optional)
1 chopped cucumber (optional)

Steps:

Combine bulgur, boiling water, and salt in a bowl.
Cover and let stand 15-20 minutes, or until bulgur is chewable.
Add lemon juice, garlic, oil, and mint, and mix thoroughly.
Refrigerate 2-3 hours.
Just before serving add the vegetables and mix gently.
Correct seasonings.
Garnish with olives.

Nutrition Facts : Calories 132, Fat 7.1, SaturatedFat 1, Sodium 447.4, Carbohydrate 16.1, Fiber 4, Sugar 1.3, Protein 2.8

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