Not Your Average Tabouli Salad Recipes

TABOULI SALAD RECIPE

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

TABOULI SALAD

Steps:

• Soak bulghur in water for 2 hours.
• Add the minced garlic, chopped onion, chopped parsley, chopped mint leaves and mix well.
• Add the Italian dressing [or make your own dressing of 1 part vinegar to 3-4 parts olive oil or safflower oil].
• Gently fold in the chopped tomatoes.
• Refrigerate to chill [you can put this in the freezer for 30 minutes if you want to chill it fast!].

AWESOME LOW-CAL LOW-FAT TABOULI SALAD

Steps:

• Combine the tabouli mix and hot water.
• Stir and refrigerate for at least one hour.
• When almost ready to serve, chop the parsley and tomatoes.
• Add the parsley, tomatoes, oil, and vinegar and stir well.
• Serve and enjoy!
• You can make this a day ahead, just stir before you serve.

LOW CARBERS TABOULI SALAD

Steps:

• Break up cauliflower and grate using a food processor or hand grater and put into a large bowl.
• add herbs to the processor together with the onion and process until finely chopped, add this to the cauliflower.
• Add the lemon juice, sea salt and fresh ground black pepper and mix well.
• put into fridge until needed, just before serving add the olive oil and mix well, may need more or less oil depending on your taste.

QUINOA AND VEGETABLE TABOULI SALAD

Steps:

• In a medium saucepan, bring the water and tea bag to a boil. Add the quinoa, cover, reduce the heat to low, and simmer for 15 minutes. Drain off any of the remaining water from the quinoa and discard the tea bag. Transfer the cooked quinoa to a bowl and set aside to cool.
• In a small bowl, whisk together the lemon juice, olive oil, Italian herb blend, salt, garlic powder, lemon pepper, and black pepper.
• Pour the dressing over the cooled quinoa and toss gently to combine.
• Add the remaining ingredients and toss gently to combine. Taste and adjust seasonings, as needed.
• Cover and chill for 30-60 minutes to allow the flavors to blend.
• Enjoy!