TABOULEH
Tabouleh, also known as tabbouleh, is a classic Middle Eastern salad. The fresh veggies and mint leaves make it light and refreshing on a hot day. -Michael & Mathil Chebat, Lake Ridge, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.
Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TABBOULEH I
Steps:
- Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
- Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g
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.
TAKE-OUT TABBOULEH
Loads of fresh herbs and wholesome grains are what makes this light and easy salad so appealing. If you're not familiar with bulgur, it's a whole grain that plumps up in warm water in a matter of minutes, which makes this salad perfect for a last minute dinner. Try eating this as they do in Lebanon, by scooping it up with crisp leaves of romaine lettuce. Food for thought: The largest recorded bowl of tabbouleh was made on June 9, 2006, in Ramallah, West Bank, Israel. It weighed 1,514 kilograms and earned a Guinness World Record. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the bulgur in a large bowl and pour enough warm water over to cover generously. Let it stand until the bulgur softens, about 15 minutes. Drain well, pressing down gently to extrude any excess liquid.
- In a large bowl, combine the parsley, mint, green onions, tomatoes, lemon juice, olive oil, cumin, salt & pepper. Add the bulgur and toss.
- Taste and reseason with salt and pepper if necessary.
- Make Ahead: Tabbouleh can be made up to 3 hours ahead and kept at room temperature.
Nutrition Facts : Calories 258.1, Fat 9.9, SaturatedFat 1.4, Sodium 210, Carbohydrate 39.7, Fiber 9.8, Sugar 2, Protein 6.7
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