Traditional Tabouli Salad Recipe
Full Recipe -
Ingredients
To Cook The Bulgar
½ cup chicken broth or vegetable broth
½ cup fine bulgar
For The Salad
¾ cup finely chopped parsley (packed)
¼ cup cubed tomatoes (¼ inch cubes, seeds removed)
¼ cup cubed cucumber (¼ inch cubes)
2 tablespoons whole mint leaves
¼ cup chopped green onions (scallion greens)
For The Dressing
1 teaspoon salt
½ teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
25 grams Feta cheese (crumbled)
5-6 olives (pitted and sliced)
Instructions
Cook The Bulgar
Bring the broth to a boil over high heat.
Remove the pan from the heat and stir in bulgar.
Cover the pan with a lid and keep aside for 10-12 minutes.
Remove the lid and fluff the cooked bulgar using a fork.
Transfer the cooked bulgar to a mixing bowl.
Make The Salad
Add parsley, tomatoes, cucumber, mint leaves, and spring onion greens and toss well.
Refrigerate the salad for 30 minutes.
Toss The Salad With The Dressing
Add salt, garlic, lemon juice, olive oil, feta cheese, and olives, and mix well.
Serve.
Notes
This salad tastes the best when served cold.
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Tabouli Salad Recipe (Tabbouleh)
Tabouli Salad Recipe (Tabbouleh) - bondiharvest.com
Tabouli (Tabbouleh) is a traditional Lebanese salad consisting of bulga, parsley, garlic, lemon, oil chopped fresh. This salad recipe has no lettuce but is loaded with flavour. health benefits and in my opinion bets better over time in the fridge.
Like many Bondi Harvest recipes, this is a no BS simple herb packed winner that can be mixed up a few days ahead of time. it's nutty, herbaceous, acidic, and all-around cleansing for your body and palate. I love to serve this with fattier foods like lamb and pork, the acid and herbs cut that fatty mouthfeel bringing balance back to the meal.
Traditionally this recipe calls for Bulgu (which I LOVE) I've added a Bondi Harvest twist to this Tabbouleh Recipe by using buckwheat, its also great with quinoa or brown rice.
1 tbs cooked buckwheat
1 garlic clove, minced
2 tbs parsley, chopped
½ tsp chili, minced
1 tomato, dice
½ red onion
2 tbs Olive oil
1 Lemon juice & rind
Make buckwheat tabouli my mixing buckwheat, garlic, parsley, chili, tomato, onion, olive oil, and lemon in a bowl, season with salt and pepper.
Authentic Tabbouleh salad recipe - Arabic salad - Parsley salad- Vegan - سلطة تبوله
Authentic Tabbouleh salad recipe - Arabic salad - Vegan - تبوله
Easy to make Tabouleh (tabule, taboule) salad is fresh herb salad with lemony taste.
Tabbouleh served on a lettuce or cabbage leaf is a tradition. Perfect for breakfast, lunch and dinner
Nutrition
Serving size 1 cup
KCAL 97
Fats 7.1 g
Carbs 8.1 g
Protein 1.8 g
Fiber 2.4 g
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INGRIDIENTCE: (makes 6 servings)
3 cups of parsley
½ cup of mint
2 medium tomatoes
1 small red onion
1/4 cup of fine Bulgur
3-4 tablespoon (45-60 ml) of extra virgin olive oil
½ cup of lemon juice
1 tsp of salt
Combine the ingredients in a big bowl, mix it and ENJOY the fresh, delightful taste of Tabbouleh.
Mediterranean Cauliflower Salad (Gluten Free Tabouli)! #shorts
Simple cauliflower salad with chopped veggies, garlic, and a zippy dressing of fresh lemon juice and extra virgin olive oil!
FULL RECIPE ????
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INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 head raw cauliflower cut into florets
???? 1 whole bunch parsley stems partially removed
???? 3 to 4 Roma tomatoes very small diced or chopped
???? 1 English cucumber hot house cucumber, chopped
???? ½ red onion finely chopped
???? 1 to 2 garlic cloves minced
???? Kosher salt and pepper
???? Juice of 2 lemons
#cauliflower #cauliflowerrecipe #cauliflowersalad #tabouli #taboulisalad #tabouleh #mediterraneandiet #mediterraneanfood #mediterraneanrecipe #mediterraneansalad #saladrecipe #healthyrecipes #healthysalad #easysalad #easyrecipe #salad
Classic Lebanese Tabbouleh ????
Today we're making Tabbouleh, a salad that is packed with herbs and lemon juice, giving it a unique tangy and herby flavour. This is a classic of Lebanese cuisine, and one of the most important mezze dishes
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0:00 Intro
0:33 Preparing the ingredients
2:21 How to prepare the parsley
3:25 Putting the salad together
4:21 Taste test & Review
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Ingredients (2 Portions):
400g (14 oz) Flat Leaf Parsley
3 large plum Tomatoes
100g (1/2 of a medium Onion) Onion or spring onion
50g (1.75 oz, 1/4 cup) Fine Bulgur
8-10 Sprigs of mint (1/4 cup minced)
160 ml - 9 Tbsp (1/2 cup + 1 Tbsp) Lemon Juice
60 ml (1/4 Cup) olive oil
1/2 Tsp pepper
3/4 Tsp salt
Directions:
1- Place the bulgur in a bowl, and add 4 Tbsp of the lemon juice. Let soak for half an hour
2- Dice the onion into a fine dice, then add the salt and pepper. Mix well and let sit for half an hour
3- Slice your tomatoes in half, and remove all seeds and the wet core. Dice into a small dice
4- Pluck all the parsley leaves off of their stems. Then mince the parsley until finely chopped
5- Remove the mint from the stalks, then cut into ribons
6- In a bowl combine the parsley, tomato, onion, soaked bulgur, and olive oil
7- Add the mint and remaining lemon gradually until you find a good balance
Let sit for at least half an hour before eating
Tabouli (Parsley Salad with Bulgur)
⭐️ Get the Recipe:
Tabouli - also spelled Tabbouleh - is a tasty and refreshing Levantine parsley and tomato salad mixed with bulgur, lemon juice, scallions, and olive oil.
Serve tabouli as a starter on a platter with other Middle Eastern foods, as a side dish, or make it ahead and bring it to picnics and potlucks.
⭐️ Ingredients
¼ cup (50 grams) bulgur
3 packed cups (90 grams) flat-leaf parsley finely chopped
¼ cup (6 grams) mint leaves finely chopped
½ pound (230 grams) tomatoes cut into small dice
5 scallions finely chopped
2 tablespoons (30 grams) extra virgin olive oil
2 tablespoons (30 grams) lemon juice
1 teaspoon salt
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com