TABBOULEH RECIPE EASY RECIPES

Name: Tabbouleh
Prep time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 50g bulgur wheat; 50g flat-leaf parsley, chopped; 50g mint, chopped; 200g ripe tomatoes, deseeded and diced; 3 spring onions, finely sliced; juice 1 lemon; 3 tbsp olive oil

TABBOULEH RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Tabbouleh recipe - Recipes and cooking tips - BBC Good Food image

This fresh and healthy salad uses mostly herbs with a little bulgur wheat

Provided by Good Food team

Categories Side dish

Total Time 30 minutes

Prep Time 20 minutes

Yield 2

Number Of Ingredients 7

Ingredients

50g bulgur wheat
50g flat-leaf parsley, chopped
50g mint, chopped
200g ripe tomatoes, deseeded and diced
3 spring onions, finely sliced
juice 1 lemon
3 tbsp olive oil

Steps:

Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

Nutrition Facts : Calories 269 calories, FatContent 18 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.05 milligram of sodium

QUINOA TABBOULEH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Quinoa Tabbouleh Recipe: How to Make It - Taste of Home image

When my mom and sister developed several food allergies, we had to modify many recipes. I substituted quinoa for couscous in this tabbouleh. Now we make quinoa tabbouleh all the time! —Jennifer Klann, Corbett, Oregon

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cups water
1 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1 small cucumber, peeled and chopped
1 small sweet red pepper, chopped
1/3 cup minced fresh parsley
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely., Add the beans, cucumber, red pepper and parsley. In a small bowl, whisk the remaining ingredients; drizzle over salad and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 159 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 255mg sodium, CarbohydrateContent 24g carbohydrate (1g sugars, FiberContent 4g fiber), ProteinContent 6g protein. Diabetic Exchanges 1-1/2 starch

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QUINOA TABBOULEH | ALLRECIPES

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