Tabbouleh
To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
How to Make Quinoa Tabbouleh | Salad Recipes | Allrecipes.com
Check out the 5-star recipe for Quinoa Tabbouleh at
In this video, you'll see how to make tabbouleh with quinoa instead of bulgur. Toss quinoa with tomatoes, cucumber, carrots, green onions, and parsley. If you like, crumble feta cheese and tear mint leaves over the top. It's a terrific salad for potlucks and lunches.
Subscribe to allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Twitter
@Allrecipes
Pinterest
Instagram
Healthy Tabbouleh Recipe (Salad) 2017 | Natural Born Eater
Delicious, nutritious and splendiciously easy to make, what’s not to like?
Ps goes GREAT with my baba ghanoush recipe:
Make sure you have the video set to at least 720pHD! :D
Tabbouleh Salad Recipe
Ingredients:
- ½ cup bulgur wheat
- 3 tablespoons olive oil
- few pieces of fresh lemon (optional)
- 1 cup boiling hot water
- 2 cups chopped parsley
- 3 medium tomatoes
- ¾ of a cucumber
- ½ cup chopped fresh mint
- 3 tablespoons lemon juice
- 1 gem lettuce
- salt and pepper to taste
- a biscuit
And if you’d like to try something a little different with your Tabbouleh try adding in: pomegranate seeds, bits of toasted bread, kalamata olives, chopped baked pieces of aubergine, walnuts, pieces of grilled halloumi cheese and a dash of apple cider vinegar to make it even healthier!
Method:
1. Put bulgur wheat in a heat-proof bowl, add to it 1 tablespoon of olive oil and a few pieces of fresh lemon
2. Pour boiling water over it, cover and let sit for around 15 minutes
3. Chop up all vegetables finely; traditionally the cucumber used should be peeled, cut lengthways and have the seeds removed before chopping but I personally think it’s a little wasteful and means you don’t get the nutrition available from the skin and seeds, it’s up to you!
4. Eat a biscuit. Or a chocolate bar. To compensate for the healthy eating you're about to do ;-)
5. Once bulgur wheat is cooked, strain and press out excess water, remove the lemon pieces
6. Add all ingredients together ensuring you mix them well
7. Pour over the remaining olive oil, lemon juice and season with salt and pepper to taste
8. Serve with baba ghanoush, flat breads, grilled meats
Enjoy and please subscribe or share my videos with people you think would also enjoy them! x
Tabbouleh Recipe
Tabbouleh is a delicious parsley and mint salad which you can find all over the Arab world. Recipe at FACEBOOK:
TWITTER:
Easy Tabbouleh Salad Recipe (Tabouli, Tabouleh, Dalia Salad ) - Healthy Lunch Ideas
Quick, Easy, Nutritious, Low Fat, High Fiber Tabbouleh Salad is made with Bulgur Wheat ( Cracked wheat, also known as Dalia in India. ) This tasty salad can be adjusted to suit one's taste. Here's what's tricky..Bulgur and Dalia are both Cracked Wheat but Bulgur might be partially or fully cooked i.e. the difference is that it is soaked and steamed/ cooked before cracking, hence its finer and more refined.
For more tasty recipes,tips and product reviews please
Subscribe:
Our facebook page:
Follow us on twitter:
Pinterest:
Our Blog:
Ingredients and Method:
1 cup Bulgur Wheat (Cooked)
2 cups water ( To cook Bulgur)
1 Large Tomato
1 cup boiled chickpeas
3/4 cup green onions
3/4 cup cucumber
3/4 cup chopped parsley
1/4 cup Red Pepper
1 tsp Salt (adjust per taste)
1/2 tsp black pepper powder
2 cloves of garlic minced
3 tbsp lemon juice
2 tbsp olive oil
1. Cook Bulgur wheat in boiling water (Ratio of what to water- 1:2)
2. Prepare dressing by mixing lemon juice, olive oil, minced garlic, salt and pepper
3. Combine all the salad ingredients, pour the dressing over. Mix well and chill for 15 mins before serving.
- This healthy lunch salad can be paired with fish, chicken (or meat of your choice) for a complete dinner. You can also fill it in wraps for lunch on the go.
How to Make KISIR, Turkish Version Of Tabbouleh | An Incredibly Delicious VEGAN Appetizer Recipe! ????
Today, we're making a mouthwatering vegan appetizer that is perfect for any gathering: Kisir, the Turkish version of Tabbouleh! ???????????? Learn how to create this incredibly delicious and healthy dish packed with fresh herbs, tangy pomegranate molasses, and fine bulgur. Trust us, once you try this recipe, you'll want to share it with everyone! Let's dive into the world of flavors and create a scrumptious vegan treat together. ????
CHECK OUT OUR ETSY SHOP:
JOIN:
SUBSCRIBE:
►SUBSCRIBE ► ►►
►CHECK OUT OUR TURKISH CHANNEL ► ►►
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►►
►Our Etsy Store for International Shopping:
►Our Amazon Store for USA Shopping:
►To subscribe our Turkish channel:
To follow what is happening in our kitchen and cooking school;
►Facebook:
►Instagram:
►Twitter:
►Website:
►The handcraft products that we use in our kitchen:
KISIR RECIPE
1,5 glasses(2 cups,350 gr) fine bulghur wheat (widely known as couscous)
2 cups(530 ml) water
220 gr spring onion(1 big bunch)
200 gr parsley(1 big bunch)
5-7 sprigs of fresh mint
1.5 heaping tablespoons tomato paste
1.5 tablespoons pepper paste( you can use tomato paste if you can’t find pepper paste)
½ teaspoon black pepper
1 teaspoon salt
1,5 heaping teaspoons cumin
6-7 tablespoons olive oil
5 tablespoons pomegranate sour (pomegranate molasses, juice or you can use lemon juice as well)
Lemon
Lettuce
• First, put 2 cups of fine bulgur (widely known as couscous) in a large bowl and add 2 cups of half boiled, half room temperature water and cover with a plate. Set aside about 10 minutes. Bulgur will soak all water slowly.
• Meanwhile, mince 220 gr of parsley to give all flavors to bulgur and slice 220 gr of spring onion and 5-7 sprigs fresh mint. Make thinner slices for the white part of the onions.
• After bulgur swollen, add 6-7 tablespoons of olive oil, 1.5 heaping tablespoon of tomato paste, 1.5 tablespoon of pepper paste( If you can’t find pepper paste, you can use tomato paste instead of it), ½ teaspoon of black pepper, 1.5 heaping teaspoon of cumin and 1 teaspoon of salt. If you use salty pepper paste do not forget to taste to balance saltiness. Mix it until all ingredients come together.
• Then add all greens to the bulgur and mix again. It is important to mix the greens without squeezing too much.
• Add 5 tablespoons pomegranate sour to increase acidity. If you do not have pomegranate sour or molasses you can use lemon juice instead of it. You can always add some more olive oil if you want to.
• Cover the bottom of a large plate with lettuce. Put Kısır on lettuce without squeezing.
• Lastly, squeeze lemon juice on top and add lemon slices on side for the people who wants their Kısır with more lemon.