TABBOULEH
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.
MEXICAN TABBOULEH
A twist on tabbouleh - Mexican style. Perfect for summer parties, this recipe is fresh, easy and healthy.
Provided by zesttoimpress
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Bring the chicken stock to a boil on high in a medium saucepan. Remove from heat and add bulgur wheat. Stir to mix well, then cover and set aside. It needs to sit for 30 minutes, so now we work on the other components.
- Chop, slice and dice the veggies (tomatoes, green pepper, onion, chile) and throw them, beans and corn in a medium salad bowl, or if you plan on saving some for later in the week, it's easiest to put it directly in a large bowl of your food storage container of choice.
- Add dressing ingredients (the next 8 ingredients) to a bowl except oil, add slowly at the end whisking until combined.
- Allow bulgur wheat to cool, then add it to the veggies and toss to combine. Pour on the dressing and toss to coat. Cover and refrigerate for at least one hour. Remove from the fridge, add avocado, toss to combine (if you're looking at leftovers, keep avocado separate, tightly wrapped). Top with chips. Ole!
Nutrition Facts : Calories 297.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 1.2, Sodium 455.7, Carbohydrate 49.2, Fiber 11.5, Sugar 12.4, Protein 10.8
TABBOULEH II
Steps:
- Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
- Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 19.2 g, Fat 3 g, Fiber 5.7 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 19.6 mg, Sugar 5.4 g
TABBOULEH RECIPE BY TASTY
Here's what you need: fresh parsley, medium tomatoes, salt, fresh lemon juice, fine grain bulgur, water, english cucumber, scallions, olive oil, salt, pepper, fresh mint leaf
Provided by Merle O'Neal
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
- Chop the parsley very finely and transfer to a medium bowl.
- Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
- Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
- Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
- Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 334 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 4 grams, Protein 3 grams, Sugar 4 grams
TEXAS TABBOULEH
I used to live in Texas and since moving away, missed those classic Tex-Mex flavors that were always such a big part of my meals. I decided to create a fresh and healthy salad that reminds me of traditional pico de gallo. My friends especially love it because it's so different; it's always a pretty popular dish at our gatherings. -Tammy Davis, Arlington, Virginia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely., Stir in tomatoes, onions, peppers, cilantro, lime juice, oil, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.
Nutrition Facts : Calories 139 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
CHIPOTLE-PALE ALE CHILI WITH MEXICAN BROWN RICE TABBOULEH
If you're hosting a game-day party this year, a few things are guaranteed: People are going to get loud, hungry and thirsty, and not necessarily in that order. The best way to stay ahead of the game? Serve simple, make-ahead dishes and be sure to tell everyone it's BYOB. This smoky, savory chili gets more delicious the longer it cooks; the bright and zesty Mexican tabbouleh makes a perfect side dish, but it's even better paired with the chili.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Heat a small amount of olive oil in a large heavy-bottom pot over high heat. Working in 2 batches, sear the cubed meat, stirring occasionally, until nicely browned. Transfer the meat to a large bowl and add more oil to the pan between batches if needed.
- Add a little more oil to the pot. Sear the ground sirloin over high heat, stirring and breaking up chunks with a wooden spoon, until browned. Transfer to the bowl with the cubed meat.
- Return all the meat to the pot and add the cumin and salt and pepper. Stir for a few seconds until fragrant. Add the ale, tomatoes, refried beans, chipotle peppers and garlic. Season with another few pinches of salt and pepper. Simmer over medium-low heat, uncovered, stirring occasionally, until thickened, at least 1 hour. Keep tasting and seasoning with salt, pepper and more adobo sauce from the chipotles. Serve with Mexican Brown Rice Tabbouleh.
- Combine the rice with 4 cups of room-temperature water in a large saucepan and bring to a boil over medium heat. Lower the heat so the water just simmers, cover the pot, and cook until the water is absorbed, about 45 minutes. Remove from the heat and let stand, covered, 10 minutes.
- Meanwhile, in a small bowl, combine the lime juice, red onion, oil, garlic and some salt and pepper. Add the bell pepper, all but 1 tablespoon of the cilantro, and the mint to the rice; drizzle with the red onion mixture and toss to combine. Add more salt, black pepper and lime juice to taste. Garnish with the reserved 1 tablespoon cilantro. Serve with lime wedges.
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