Best 4 Tabouleh Recipes

Tabbouleh is a refreshing and flavorful Middle Eastern salad made with bulgur, fresh herbs, and vegetables. It is a popular dish in Lebanon, Syria, and other countries in the region. Tabbouleh is often served as an appetizer or side dish, and it can also be used as a filling for sandwiches or wraps. There are many different variations of tabbouleh, but the basic ingredients are always the same: bulgur, parsley, mint, tomatoes, onions, and lemon juice. Some recipes also include cucumbers, radishes, or pomegranate seeds. Tabbouleh is a healthy and delicious dish that is perfect for a summer meal. It is also a good source of vitamins, minerals, and fiber.

**Recipes in the article:**

* **Classic Tabbouleh:** This is the basic recipe for tabbouleh, made with bulgur, parsley, mint, tomatoes, onions, and lemon juice.

* **Quinoa Tabbouleh:** This recipe uses quinoa instead of bulgur, making it a gluten-free option.

* **Cauliflower Tabbouleh:** This recipe uses cauliflower instead of bulgur, making it a low-carb option.

* **Tabbouleh with Roasted Vegetables:** This recipe adds roasted vegetables, such as eggplant, zucchini, and bell peppers, to the tabbouleh.

* **Tabbouleh with Feta Cheese:** This recipe adds feta cheese to the tabbouleh, giving it a creamy and tangy flavor.

* **Tabbouleh with Pomegranate Seeds:** This recipe adds pomegranate seeds to the tabbouleh, giving it a pop of color and flavor.

Let's cook with our recipes!

TABOULEH

Tabouleh image

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

Ingredients

1/4 cup bulgur
3 bunches fresh parsley, minced (about 2 cups)
3 large tomatoes, finely chopped
1 small onion, finely chopped
1/4 cup lemon juice
1/4 cup olive oil
5 fresh mint leaves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

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

WORLD'S BEST TABBOULI / TABOULI / TABBOULEH / TABOULEH SALAD

World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad image

This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren's Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.

Provided by blucoat

Categories Grains

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups fine bulgur (#1 grind)
2 cups boiling water
1 bunch green onion, sliced finely
1 medium onion, chopped finely
1 bunch parsley, stems removed, chopped finely
1 bunch fresh mint leaves, chopped finely
2 large tomatoes, chopped or 2 cups cherry tomatoes, quartered
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 lemons, juice of
1 tablespoon tamari soy sauce
salt and pepper
1 dash cayenne pepper (optional)

Steps:

Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
Add onions, parsley, mint, and tomatoes and mix well.
Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.

TABOULEH

Tabouleh image

Make and share this Tabouleh recipe from Food.com.

Provided by UmmIbrahim

Categories Lebanese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup fine grain Bulgar wheat
2 large tomatoes, peeled
1 medium onion, very finely minced
2 cups parsley, very finely chopped
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup fresh lemon juice
3 tablespoons olive oil

Steps:

Soak the bulgar in a large bowl of warm water for one hour.
take the seeds and core out of the peeled tomato and dice them very small. set aside for about an hour (do this while you soak the wheat so they are both ready at the same time).
Line a mesh colander with a heavy paper towel, or a dishtowel and drain the wheat into it. Squeeze out as much liquid as you can.
Now drain the tomato of any water it has collected.
Toss all ingredients together in a large bowl and serve.

Nutrition Facts : Calories 160.2, Fat 10.7, SaturatedFat 1.5, Sodium 605.9, Carbohydrate 15.6, Fiber 4.2, Sugar 4.2, Protein 3.1

TABOULEH

Tabouleh image

Provided by Food Network

Categories side-dish

Time 55m

Yield 6 (1-cup) servings

Number Of Ingredients 11

Ingredients

1/2 cup medium grain bulgur
1 1/4 cups water
4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches
1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes,
1/4 cup green onions chopped, white and some of the green, about 2 green onions
1/4 cup green onions chopped, white and some of the green, about 2 green onions
1/4 to 1/2 cup loosely packed, roughly chopped mint leaves
1/4 cup freshly squeezed lemon juice
1/4 teaspoon minced garlic
Pinch kosher salt
1 tablespoon extra-virgin olive oil

Steps:

Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid. To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings. In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.
Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.
Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils
Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita. Morph 4: Serve as a small side salad with fish.

Tips:

Freshness is Key: For the best tabbouleh, use fresh, ripe ingredients, especially the parsley, tomatoes, and cucumber. Fresh herbs are essential for achieving the authentic flavor of tabbouleh.
Choose the Right Bulgur: Fine or medium-grain bulgur is best. If you only have coarse bulgur, soak it longer or cook it for a few minutes to soften it.
Rinse and Soak the Bulgur: Rinsing the bulgur removes any impurities and helps it cook evenly. Soaking the bulgur helps it absorb the flavors of the other ingredients.
Chop the Herbs Finely: Finely chopped herbs will distribute their flavor evenly throughout the tabbouleh. Use a sharp knife or a food processor to achieve a fine chop.
Don't Overmix: Mix the tabbouleh gently to avoid breaking the bulgur. Overmixing can also make the tabbouleh mushy.
Let the Tabbouleh Rest: After mixing the tabbouleh, let it rest for at least 30 minutes. This allows the flavors to develop and meld together.
Serve Chilled: Tabbouleh is best served chilled. It makes a great side dish or appetizer for any occasion.

Conclusion:

Tabbouleh is a delicious and refreshing salad that is easy to make and perfect for any occasion. With its vibrant colors and flavors, tabbouleh is a crowd-pleaser. Experiment with different variations of the recipe to find your favorite combination of ingredients. Whether you prefer a classic tabbouleh or a more modern twist, you're sure to enjoy this delicious and healthy dish.

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