Tabbouleh Recipe • A Middle East Favorite! - Episode #148
Bonjour my friends! In this episode I'll show you how to make my Tabbouleh recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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
TABBOULEH SALAD USING COUSCOUS
Tabbouleh (Tabouli) is a vegetarian Levantine salad well-loved in the vast Mediterranean and Middle East regions. It is super refreshing and healthy that is so easy to make with just a handful of ingredients.
For more great tips, details and to print this recipe, visit our homepage ????
foxyfolksy.com/couscous-salad
INGREDIENTS
To cook Couscous
▢1/4 cup water - (60ml)
▢1/8 teaspoon table salt
▢1/2 tablespoon olive oil
▢1/4 cup instant couscous - (60g)
To make Salad
▢1 medium cucumber - - (optional) cut into small cubes
▢2 big roma tomatoes - - cut into small cubes and drained**
▢1 medium red onion - - finely chopped
▢1 bunch parsley - - finely chopped
▢1/2 cup mint - - finely chopped
▢2-3 tablespoons lemon juice
▢2-3 tablespoons olive oil
▢salt - (if still needed)
▢ground pepper
RECIPE NOTES
You may also use broth instead of water for cooking the couscous for more flavor.
** To drain chopped tomatoes, just place them in a strainer over a bowl for several minutes. It is important to drain the chopped tomatoes to prevent soggy salad.
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foxyfolksy.com
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
Simple & Healthy Tabbouleh Salad | Armenian Recipe
Hello everyone! Today I am sharing with you a tabbouleh salad recipe which was passed on to me by my Armenian aunty. This is slightly different to most middle eastern tabbouleh salad recipes as it uses more bulgur and a different mixture of fresh herbs. Enjoy!
Ingredients:
3 cups fine bulgur
1 lemon
green onion
coriander
3 tomatoes
140g tomato paste
2 cups romaine lettuce
2 Tbsp olive oil
salt to taste
mint + coriander + lemon wedges to garnish
Add boiling water to cover bulgur and let sit for 10 mins, then fluff with a fork.
MUSIC:
Chill Day by Lakey Inspired
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Food Flip: Tabbouleh
We've never turned down Tabbouleh! And our healthier recipe for it is more satisfying than ever!
Tabbouleh
Prep time: 10 minutes
Ready in: 1 hour and 10 minutes
Servings: 4
Ingredients:
60 mL (1/4 cup) bulgur, dry
120 mL (1/2 cup) boiling water
250 mL (1 cup) chopped parsley
60 mL (1/4 cup) chopped mint
5 tomatoes, chopped
1 onion, chopped
2 tsp olive oil
1 lemon, juiced
Pinch of salt
Steps:
Place bulgur in small mixing bowl. Add boiling water, mix and cover with a towel; let stand for 1 hour. Drain excess water.
Combine parsley, mint, tomatoes, onion, olive oil, lemon juice and pinch of salt. Add bulgur; mix well and serve.
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