ROASTED TABBOULEH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with racks in middle and lower thirds. On a rimmed baking sheet, toss tomatoes with 5 teaspoons olive oil, season with salt and pepper, and roast on bottom rack of oven until soft and skins have blistered and burst, about 30 minutes. On a separate, small baking sheet, spread bulgur in an even layer and toast on top rack of oven until fragrant and deep golden, stirring halfway through, 15 minutes. Transfer bulgur to a large bowl.
- Add onion to the tomatoes, stir to combine, and season with salt and pepper. Roast until onion is soft and golden, flipping halfway through, about 15 minutes.
- Meanwhile, cook bulgur according to package instructions. Transfer to the large bowl, season with salt and pepper, stir in chickpeas; let cool if still warm. Stir in parsley, tomatoes, onions, 1 tablespoon olive oil, and lemon juice to taste and transfer to serving platter. Serve warm or at room temperature with lemon wedges.
TABBOULEH WITH ROASTED PEPPERS
Make and share this Tabbouleh With Roasted Peppers recipe from Food.com.
Provided by keeney
Categories < 60 Mins
Time 1h
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the bulgar in a bowl and stir in the boiling water, lemon juice, and olive oil. Coer and refrigerate for 30 minutes. Remove and fluff with a fork.
- Coarsley chop the roasted peppers and add them to the bulgar. Using a fork, mix in the tomatoes and mint leaves. Season well with salt and pepper. Serve chilled or at room temperature.
GRILLED AUBERGINE TABBOULEH
A vegan tabbouleh with all the flavours of summer. The coconut and tahini dressing adds a creamy, nutty element to this winning couscous
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.
- Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.
- When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.
Nutrition Facts : Calories 630 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium
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