Tabouli Salad Recipe (Tabbouleh) | Easy Mediterranean Salad!
Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil. The true star in a tabouli recipe is the very finely chopped parsley--lots of it! And if you're looking to add more plant based protein into your diet, this tabbouleh salad recipe is for you! Bulgur is a Mediterranean diet staple that is a good source of fiber and protein. #mediterraneansalad #saladrecipe #easysaladrecipe
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????INGREDIENTS: ????
???? ½ cup fine bulgur wheat
???? 4 firm Roma tomatoes, very finely chopped
???? 1 English cucumber (hothouse cucumber), very finely chopped
???? 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
???? 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
???? 4 green onions, white and green parts, very finely chopped
???? Salt
???? 3-4 tablespoon lime juice (lemon juice, if you prefer)
???? 3-4 tablespoon Early Harvest extra virgin olive oil
???? Romaine lettuce leaves to serve, optional
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⏱️CHAPTERS⏱️
00:00 - Intro
00:41 - Preparing the bulgur
01:37 - Chopping the parsley
03:31- Chopping the green onions
03:50 - Chopping the tomatoes
04:24 - Place the tomatoes in a colander to drain excess juice
04:35 - Chopping the mint
05:02 - Adding the bulgur
05:15 - Adding the drained tomatoes
05:21 - Seasoning the salad
05:38 - Adding citrus and olive oil
06:27 - How to serve tabouli salad
06:43 - Taste test with Saba
#MediterraneanFood #MediterraneanDiet #HealthyEating
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My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.
I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.
Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.
How to cook bulgur wheat | Tabbouleh-style bulgur and mixed bean salad | Vegan recipe
In this Middle Eastern-Mediterranean inspired dish, mixed beans, cashews, dried apricots and fresh veg combine to create this wholesome tabbouleh-style salad. Bulgur is very easy to prepare and makes a great alternative to rice and pasta. Serve it as a main, side dish or make ahead for a filling and healthy packed lunch. Serves: 2 - 3
Ingredients:
For the salad:
1 cup (220g) cracked bulgur wheat
2 - 3 garlic cloves, chopped
2 tbsp olive oil or vegetable oil
1 ¼ cup (325ml) vegetable stock
400g can mixed beans, drained and rinsed
200g baby plum tomatoes, quartered and cut into small pieces
2 avocados, stoned, peeled and diced
2 spring onions, thinly sliced
75g dried apricots, chopped into small pieces
60g roasted salted cashews (or unsalted), coarsely chopped
20g fresh parsley leaves, finely chopped
5g fresh mint leaves, chopped
salt and freshly ground black pepper, to taste
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp agave nectar
¼ tsp (or less) chilli flakes
fine salt, to taste
Method:
1. Prepare the bulgur: the bulgur to water ratio is 1:1 ¼ . To be sure you have the correct ratio, use measuring cups or the same container to measure both the volume of bulgur and water/stock.
2. Heat oil in a medium-sized non-stick saucepan (for serving 2, use a 16cm diameter lidded pan), and swirl it to cover the bottom of the pan. When hot, reduce the heat to low, add the garlic, and fry for about half a minute. Add the bulgur, combine well and toast over a high heat, stirring all the time, for about 1 or 2 minutes. Pour over the vegetable stock and bring to a boil. Then, remove from the heat, cover with a lid and set aside for at least 20 minutes so that the bulgur can cook and absorb all the water/stock.
3. In the meantime, prepare the dressing: combine olive oil, lemon juice, agave nectar, dry chillies and a pinch of salt in a small bowl and whisk until smooth and slightly thick.
4. When the bulgur is ready, fluff it with a wooden fork and tip it in a large serving bowl. Add the beans, tomatoes and spring onions and toss to combine well. Add the avocado, apricots, cashews, parsley and mint and stir again to combine everything well. Finally, mix in the dressing, taste and adjust any seasoning as necessary. Stir once more and serve.
#vegan #bulgur #tabbouleh
How To Make Tabbouleh / Tabouleh / Tabouli Parsley Salad Recipe
How To Make Tabbouleh / Tabouleh / Tabouli Parsley Salad Recipe - No matter what you call this parsley and bulger salad; it tastes great! This is the perfect salad to stuff into your chicken shawarma wrap.
Ingredients
75 mL (⅓ cup) extra virgin olive oil
45 ml (3 Tbsp) lemon juice
60 mL (¼ cup) extra fine bulgur wheat
1 bunch parsley, about 2 cups chopped
1-2 tomatoes
2 whole green onions
Fresh mint leaves, optional
Salt and pepper to taste
Method:
In a small bowl, mix together the bulgur, olive oil, and lemon juice; let it soak until it is soft and plumped, about 15 minutes.
Finely chop the parsley, onions, tomato, and mint, and place in serving bowl.
Season with salt and pepper, and then pour in the bulgur mixture.
Gently toss to combine.
Place in the fridge for an hour or two to allow the flavours to combine.
Check out our Shawarma recipe:
This goes great with our Red Zhug Hot Sauce recipe:
0:00 Tabouleh salad for chicken shawarma wrap
0:15 How to make Tabbouleh / Tabouleh / Tabouli
4:00 Taste testing home made Tabbouleh / Tabouleh / Tabouli Parsley Salad Recipe
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Tabouli Salad | Chef Tariq
Tabouli salad is definitely a staple of the Levantian kitchen, made slightly differently from country to country ????
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Tabbouleh Salad | How To Make Tabbouleh | Easy Salad Recipe | Herb Salad | Ruchi
Tabbouleh | How To Make Salad | Tabbouleh Salad Recipe | Parsley Salad Recipe | How To Make Bulgur Wheat Salad | Healthy Tabbouleh Salad | Green Salad Recipes | Herb Salad Recipes | Parsley Cucumber Salad | Mixed Green Salad | Bulgur and Parsley Salad Recipe | Healthy Salad Recipes | How To Make Tabouli Salad | Lebanese Salad Recipe | Lebanese Tabbouleh Salad | Cold Salad | Salad Dressing Recipes | Easy Appetizer Recipe | Quick and Easy | Rajshri Food
Learn how to make Tabbouleh at home with our Chef Ruchi
Tabbouleh Ingredients:
Introduction
How To Cook Bulgur Wheat For Tabbouleh Salad
1 and 1/2 cup Water
1/2 cup Bulgur Wheat
How To Make Tabbouleh Salad
1 Cucumber (diced)
1 Tomato (diced)
1 Onion (diced)
1/2 cup Coriander Leaves (roughly chopped)
1/2 cup Parsley (roughly chopped)
1/2 cup Mint Leaves
Pomegranate Seed (for garnish)
How To Make Dressing for Tabbouleh Salad
1 and 1/2 tbsp Olive Oil
1 Lemon Juice
1/2 Cumin Seeds Powder
Salt (as per taste)
#Tabbouleh #SaladRecipe #AnybodyCanCookWithRajshriFood
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About Tabbouleh
Tabbouleh (Arabic: تبولة, romanized: tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce or use semolina instead of bulgur. The wheat variety salamouni cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has grown in Western cultures. The Levantine Arabic tabbūle is derived from the Arabic word tābil from the Aramaic root word t-b-l, meaning seasoning or more literally dip. It is usually served as part of a meze. The Syrian and the Lebanese use more parsley than bulgur wheat in their dish. |
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Tabbouleh and Tomato Cups
To get the full recipe on your smartphone or computer, go here
There's nothing like tomato season in my kitchen. From caprese to BLTs and fresh pasta sauce, I am constantly searching for ways to serve tomatoes for dinner. This week I'm trying an easy, virtually no-cook recipe that can be served as a first course or a vegetarian supper.
Tomatoes, particularly the large heirlooms we find at the farmers' market, are great for stuffing and you can find uses for the pulp after you hollow out the tomatoes, so there's no waste! This tabbouleh, studded with roasted almonds and the vibrant flavors of fresh parsley and mint, comes together easily and makes the perfect filling for the tomatoes.
This recipe makes more tabbouleh than you'll need to stuff the tomatoes so save some for lunch the next day.
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