TABBOULEH SALAD RECIPES

Name: Tabbouleh salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Moroccan
Ingredients: 250g couscous; 4 vine-ripened tomatoes; half a cucumber; 1 bunch spring onions , sliced; 2 x 20g packs fresh parsley; grated zest of a lemon; 6 tbsp olive oil; 2 tbsp lemon juice; 1 crushed garlic clove

TABBOULEH SALAD RECIPE - BBC GOOD FOOD

Tabbouleh salad recipe - BBC Good Food image

This classic and well-loved Middle-Eastern dish is perfect to serve with fish

Provided by Good Food team

Categories Dinner, Lunch, Side dish

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

250g couscous
4 vine-ripened tomatoes
half a cucumber
1 bunch spring onions , sliced
2 x 20g packs fresh parsley
grated zest of a lemon
6 tbsp olive oil
2 tbsp lemon juice
1 crushed garlic clove

Steps:

Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

Nutrition Facts : Calories 320 calories, FatContent 18 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.04 milligram of sodium

TABBOULEH RECIPE | INA GARTEN - FOOD NETWORK

Tabbouleh Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 31 minutes

Prep Time 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Steps:

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

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