Best 3 Roasted Tabbouleh Recipes

Embark on a culinary journey to the heart of the Middle East with our roasted tabbouleh recipe, a vibrant and flavorful dish that blends the finest ingredients to create a tantalizing vegetarian feast. This delightful salad combines the nutty crunch of roasted cauliflower with the freshness of tomatoes, cucumbers, and parsley. Infused with aromatic herbs and a zesty lemon dressing, this roasted tabbouleh is a symphony of textures and flavors that will tantalize your taste buds.

In addition to the classic roasted tabbouleh, our article offers a tempting array of variations to suit every palate. From a hearty roasted tabbouleh with quinoa, to a refreshing roasted tabbouleh with grilled halloumi, and a zesty roasted tabbouleh with sumac dressing, there's a recipe here to cater to every taste preference.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CHICKEN WITH CAULIFLOWER "TABBOULEH"

Roasted Chicken With Cauliflower

Combining cold-weather vegetables with protein and leafy greens is a sure route to winter salad success. Here cauliflower is grated and tossed with lemon, oil, and herbs for a radical take on the classic bulgur salad. It's served alongside sliced roasted chicken breast over a bed of baby kale and shredded carrots.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 50m

Number Of Ingredients 10

Ingredients

2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total), patted dry
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 head cauliflower (2 pounds), quartered, cored, and grated on the large holes of a box grater (4 packed cups)
1 teaspoon finely grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons)
1 small shallot, halved and thinly sliced (1/4 cup)
3/4 cup packed chopped fresh herb leaves, such as parsley and mint, plus whole leaves for serving
5 ounces baby kale, tough stems removed
2 large carrots (6 ounces), shaved into ribbons with a peeler
1 can (15 ounces) chickpeas, drained and rinsed

Steps:

Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160 degrees, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.
Combine cauliflower, lemon zest, and 3 tablespoons lemon juice. Season with 1 1/2 teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.

ROASTED TABBOULEH

Roasted Tabbouleh image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h

Number Of Ingredients 8

Ingredients

3 pints cherry or grape tomatoes
1/4 cup extra-virgin olive oil, divided
Salt and pepper
1 cup coarse bulgur
1 medium red onion, cut crosswise into thin slices
1 can (15.5 ounces) chickpeas, rinsed and drained
2 bunches parsley, roughly chopped (1 1/2 to 2 cups)
Lemon juice, plus wedges for serving

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

Tabbouleh With Roasted Peppers image

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

Ingredients

1 1/3 cups bulgur wheat
2 cups boiling water
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
2 roasted red peppers
2 roasted yellow bell peppers
4 ripe plum tomatoes, cut into 1/2 inch pieces
1/4 cup chopped of fresh mint
salt & freshly ground black pepper, to taste

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.

Tips:

Use fresh, high-quality ingredients: This will make all the difference in the flavor of your tabbouleh.
Chop the vegetables into small, even pieces: This will help them cook evenly and make the tabbouleh easier to eat.
Toast the bulgur before cooking it: This will give it a nutty flavor and make it more chewy.
Use a light hand when seasoning the tabbouleh: You can always add more seasoning later, but it's hard to take it out.
Let the tabbouleh rest before serving: This will allow the flavors to meld and the bulgur to absorb the dressing.

Conclusion:

Roasted tabbouleh is a delicious and versatile dish that can be served as a side dish, a main course, or a snack. It's a great way to use up leftover roasted vegetables, and it's also a healthy and nutritious meal. The next time you're looking for a new and exciting way to enjoy tabbouleh, give this recipe a try. You won't be disappointed!