Tabbouleh is a refreshing and flavorful Levantine salad made with bulgur, parsley, tomatoes, mint, and a tangy dressing. It's a popular dish throughout the Middle East and Mediterranean, and it's often served as a mezza or appetizer. This article offers a collection of delicious tabbouleh recipes, each with its own unique twist on the classic dish.
The first recipe is a traditional tabbouleh made with bulgur, parsley, tomatoes, mint, and a dressing of olive oil, lemon juice, and salt. The second recipe adds some extra flavor with the addition of roasted chickpeas and feta cheese. The third recipe is a vegan version made with quinoa instead of bulgur, and it uses a dressing made with tahini and lemon juice. The fourth recipe is a gluten-free version made with cauliflower rice, and it's a great option for those with celiac disease or gluten sensitivity. Finally, the fifth recipe is a fun and creative take on tabbouleh made with watermelon and feta. Each of these recipes is sure to please, and they offer a variety of options to suit different tastes and dietary preferences.
PITA STUFFED WITH TABBOULEH AND SHARDS OF FETA
Steps:
- Place the bulgur 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 an 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.
- Stuff the tabbouleh and feta into the pita breads.
FARRO TABBOULEH WITH FETA
Provided by Ina Garten
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
- Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
- In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.
QUINOA TABBOULEH WITH FETA
Steps:
- Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat, and simmer covered for 15 minutes, until the grains are tender and open (they¿ll have little curly tails). Drain, place in a bowl, and immediately add the lemon juice, olive oil, and 1 1/2 teaspoons of salt.
- In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
CHICKEN WITH TABBOULEH
Provided by Ina Garten
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
CHICKEN WITH TABBOULEH (BAREFOOT CONTESSA) INA GARTEN
You can use a previously roasted chicken for this healthy salad. I reduced the amount of salt from original recipe. It is best after sitting in the fridge for 24 hours. Edit: If you use regular table Iodized salt instead of the kosher salt, please use much less as table salt creates a saltier final product.
Provided by cookiedog
Categories Chicken Breast
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
Nutrition Facts : Calories 104.2, Fat 3.6, SaturatedFat 1, Cholesterol 23.2, Sodium 35.2, Carbohydrate 9.4, Fiber 2.5, Sugar 2.2, Protein 9.4
Tips:
- Use fresh, ripe ingredients: This will ensure that your tabbouleh is flavorful and delicious.
- Chop the parsley and mint finely: This will help to release their flavors.
- Soak the bulgur in cold water for at least 30 minutes: This will help to soften the bulgur and make it easier to digest.
- Use a light hand when adding the dressing: You don't want to overpower the flavors of the other ingredients.
- Serve tabbouleh chilled: This will help to keep it refreshing and flavorful.
Conclusion:
Tabbouleh is a delicious and refreshing salad that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and healthy ingredients, tabbouleh is a great way to enjoy the summer season.
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