Best 2 Worlds Best Tabbouli Tabouli Tabbouleh Tabouleh Salad Recipes

Discover the vibrant world of tabbouli, a refreshing and versatile Middle Eastern salad bursting with Mediterranean flavors. With origins tracing back to ancient times, tabbouli is a culinary gem combining the zesty tang of lemon, the aromatic freshness of parsley, the nutty crunch of bulgur wheat, and the subtle sweetness of tomatoes. This flavorful salad is a staple in Lebanese, Syrian, Jordanian, and Palestinian cuisines, often served as an appetizer or a side dish. Delight your taste buds with this healthy and delicious dish that can be easily prepared in three variations: a classic tabbouli with bulgur, a quinoa tabbouli for a gluten-free option, and a cauliflower tabbouli for a low-carb alternative. These recipes offer a range of textures and flavors to suit every palate, making tabbouli a perfect addition to your culinary repertoire.

Let's cook with our recipes!

TABBOULI / TABOULI / TABBOULEH SALAD (PARSLEY SALAD)

Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad) image

A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy

Provided by Chef floWer

Categories Grains

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

150 g flat leaf parsley (This is about 2 bunches) or 150 g fresh parsley, finely chopped. (This is about 2 bunches)
6 spring onions (About 1 bunch) or 6 green onions, finely chopped (About 1 bunch)
4 large tomatoes, finely chopped
3 lemons, juice of (Freshly Squeeze)
5 tablespoons olive oil
1 cup bulgur (Also know as bourghul in Australia which is cracked wheat) or 1 cup burghul (Also know as bourghul in Australia which is cracked wheat)
1 cup water, boiled
1/8 teaspoon ground black pepper
1/8 teaspoon salt

Steps:

Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
Place over the cool bourghul and mix well.
Serve.
Refrigerate any left overs for about 2-3 days.

Nutrition Facts : Calories 165.2, Fat 9.1, SaturatedFat 1.3, Sodium 57.4, Carbohydrate 20.1, Fiber 5.3, Sugar 3.3, Protein 3.8

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.

Tips:

Use fresh, ripe tomatoes and parsley for the best flavor.
If you don't have bulgur, you can use quinoa or couscous.
Add a squeeze of lemon juice to brighten the flavors.
Serve tabbouleh as a side dish or as a main course with grilled meats or fish.
Tabbouleh can be made ahead of time and stored in the refrigerator for up to 3 days.

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 combination of fresh vegetables, herbs, and bulgur, tabbouleh is a healthy and satisfying dish that is sure to please everyone at your table.