Tabbouleh - 7 salad recipes

Tabbouleh is an unusual and bright oriental salad based on bulgur or couscous with tomatoes, lots of fresh herbs and seasoned with olive oil and lemon juice. You can vary the selection of vegetables and herbs, but they must be fresh and juicy. The grain for tabbouleh is cooked until al dente, and the original spicy notes of taste are complemented by seasonings.

Classic tabbouleh salad recipe

The classic recipe for Tabbouleh salad involves preparing it using bulgur. For vegetables in this recipe we use fresh tomatoes and cucumber, and for greens: parsley and mint. Season the salad with olive oil and lemon juice. The salad is prepared quickly, only the bulgur is boiled in advance. Vegetables for tabbouleh are cut very finely so that the taste of the salad is harmonious.

1. 
   Boil the bulgur for the salad as directed on the package and cool. Prepare the remaining ingredients.
2. 
   Rinse the cucumber, dry with a napkin and cut into small cubes.
3. 
   Pour the boiled bulgur into a deep salad bowl and add sliced ​​cucumber.
4. 
   Tomatoes (choose fleshy and thin-skinned ones), like cucumbers, rinse, dry and chop just as finely.
5. 
   Place the sliced ​​tomatoes in a salad bowl.
6. 
   Rinse the greens under cold water and remove all moisture with a napkin. Finely chop the parsley, which is required in the classic recipe and its volume should be equal to the volume of bulgur.
7. 
   Finely chop the mint and do not add a lot of it to the classic salad so that the taste does not dominate.
8. 
   Place the chopped greens in a salad bowl with the rest of the ingredients.
9. 
   Then add chopped garlic to the salad, although it does not belong to the classic version, and you can replace it with herbs.
10. 
    Squeeze the juice from half a lemon.
11. 
    Sprinkle the salad with salt and black pepper, lemon juice and olive oil to suit your taste.
12. 
    Then mix all the ingredients with a spoon. You can serve the Tabbouleh salad prepared according to the classic recipe at the table. Bon appetit!

Tabbouleh salad with bulgur

Tabbouleh salad with bulgur is a quick dish and many people like it for its taste. It turns out to be light, low-calorie, but, due to the bulgur, satisfying and will be appropriate for any table, especially a lean one. This is the simplest Tabbouleh recipe.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Bulgur – 1 tbsp.
• Boiling water – 2 tbsp.
• Tomatoes - to taste.
• Red onion – 1 pc.
• Parsley – 1 bunch.
• Mint – 3 sprigs.
• Green onion – 4 feathers.
• Olive oil – 4 tbsp.
• Lemon – ½ pc.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First prepare the bulgur for the salad. Boil clean water. Place the bulgur in a separate bowl.

Step 2.Pour boiling water over the cereal, cover tightly with a lid and leave for 20 minutes to swell. During this time, the bulgur will completely absorb the water.

Step 3. Rinse the tomatoes, dry with a napkin, cut into small cubes and place in a colander to drain the vegetable juice. Finely chop the peeled red onion and washed greens.

Step 4. Place the prepared bulgur and chopped tomatoes into a salad bowl.

Step 5. Add chopped herbs and onions to them.

Step 6. Pour lemon juice over the greens to keep them crispy.

Step 7. Then sprinkle the salad with salt and black pepper to your taste and add olive oil.

Step 8. Gently mix all ingredients with a spoon. Let the prepared Tabbouleh salad with bulgur brew in the refrigerator for 20-30 minutes and you can serve it at the table. Bon appetit!

Tabbouleh with couscous

Tabbouleh with couscous has a more delicate taste compared to bulgur, and the couscous does not need to be cooked. In this recipe we prepare Tabbouleh with classic ingredients (tomato and herbs) and complement the taste with pine nuts, although others are also possible. This salad can be either an independent snack or a delicious side dish for meat and fish dishes.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Couscous – 50 gr.
• Water – 100 ml.
• Tomatoes – 3 pcs.
• Parsley – 1 bunch.
• Mint - to taste.
• Garlic – 1 clove.
• Olive oil – 2 tbsp.
• Lemon – ½ pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Pine nuts – for sprinkling.

Cooking process:

Step 1. Pour couscous into a salad bowl, pour boiling water over it, stir and leave for 15 minutes. During this time, the couscous will swell and cool.

Step 2. Rinse the tomatoes and wipe dry with a napkin. Scald the lemon with boiling water.Wash the greens and dry them as well.

Step 3. Cut the tomatoes into small equal cubes.

Step 4. Finely chop the prepared greens, and take the amount of mint to your liking.

Step 5. Add chopped garlic clove to the cooled couscous, pour a little lemon juice, sprinkle with salt and black pepper and mix well.

Step 6. Transfer the chopped tomato to the seasoned couscous.

Step 7. Then sprinkle them with black pepper.

Step 8. Add mint to these ingredients and mix gently.

Step 9. Then add chopped parsley to the salad.

Step 10. Pour the rest of the lemon juice and olive oil over the salad and mix gently again.

Step 11. Prepare pine or other nuts, but this is optional.

Step 12. Arrange the prepared tabbouleh salad into portioned salad bowls, sprinkle with nuts and serve. Bon appetit!

Tabbouleh with quinoa

Tabbouleh with quinoa will be, although not a classic, but an interesting option from the line of these Arabic salads. Quinoa, as a cereal grain, is more useful than bulgur and especially for dietary and nutritional nutrition, but for salad it needs to be soaked to remove bitterness and not to overcook. In this vegetable recipe we take cherry tomatoes with fresh cucumber and sweet pepper, and the rest of the ingredients are the same as in regular tabbouleh.

Cooking time: 30 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Quinoa – 100 gr.
• Cherry tomatoes – 100 gr.
• Bell pepper – 1 pc.
• Cucumber – 1 pc.
• Green onions – ½ bunch.
• Parsley - ½ bunch.
• Mint – 1 sprig.
• Olive oil – 2 tbsp.
• Lemon juice – 2 tbsp.
• White wine vinegar – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1.First of all, prepare, according to the recipe and the number of servings you need, all the ingredients for Tabbouleh.

Step 2. Rinse the quinoa and soak in cold water for 10 minutes. Rinse and dry vegetables and herbs with a napkin.

Step 3. Drain the water from the quinoa, add clean water in a 2:1 ratio and boil this cereal over low heat for 10 minutes.

Step 4. Scald the tomatoes with boiling water and carefully remove the peel.

Step 5. Cut the vegetables into small equal cubes.

Step 6. Separate the mint into separate leaves, and finely chop the onion and parsley.

Step 7. For the dressing, in a bowl, mix the amount of olive oil indicated in the recipe with lemon juice, wine vinegar, salt and pepper to your taste.

Step 8. Place the chopped vegetables and herbs, except mint, into a salad bowl.

Step 9. Pour the prepared dressing over them and mix gently.

Step 10. Decorate the prepared Tabbouleh with quinoa with mint leaves and serve the dish at the table. Bon appetit!

Tabbouleh salad with shrimp

Tabbouleh salad with shrimp can be your option for a fresh and tasty appetizer, worthy of a holiday table. It is often served warm, but when cold, the salad is better saturated with the aroma of herbs and lemon, making it tastier. In this recipe, Tabbouleh is prepared on the basis of couscous, tomatoes and a large amount of parsley, as a constant ingredient in such a salad. We use large shrimp and can replace them with langoustines. Boil them and add to the salad.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Couscous – 100 gr.
• Water – 250 ml.
• Tomatoes – 4 pcs.
• Parsley - 2 bunches.
• Mint - to taste.
• Olive oil – 50 ml.
• Lemon – ½ pc.
• Salt - to taste.
• Ground black pepper - to taste.

For boiling shrimp:

• Shrimp/langoustines – 500 gr.
• Water – 1 l.
• Salt - to taste.
• Allspice peas - to taste.
• Bay leaf – 2 pcs.

Cooking process:

Step 1. Thaw the shrimp/langoustines in advance under natural conditions and clean them, removing the shell with the esophagus.

Step 2. Pour the couscous into a separate bowl.

Step 3. Pour boiling water over this cereal, cover the dish with a lid and leave the couscous for half an hour to swell.

Step 4. Boil clean water in a saucepan, add salt with bay leaf and allspice peas and boil the prepared shrimp/langoustines for a couple of minutes.

Step 5. Remove the boiled shrimp from the broth and cool.

Step 6. Stir the swollen couscous with a fork until it becomes crumbly.

Step 7. Rinse and dry the tomatoes and herbs with a napkin.

Step 8. Remove the petioles from the parsley and finely chop the leaves along with the mint.

Step 9. If the peel is thick, scald the tomatoes with boiling water and peel them. Then cut them into small cubes.

Step 10. Transfer the couscous to the salad bowl and add the chopped tomato.

Step 11. Then add chopped greens to them.

Step 12. Sprinkle the salad with salt and black pepper to your taste, pour over lemon juice and olive oil. Gently mix the salad with a spoon.

Step 13. Transfer some of the boiled shrimp to the salad and mix again.

Step 14. Arrange the prepared Tabbouleh with shrimps in portioned salad bowls, decorate with the rest of the shrimps and serve the dish to the table. Bon appetit!

Tabbouleh with pomegranate

Tabbouleh with pomegranate is no less popular than the classic version, because the sweet and sour taste of this fruit complements all the ingredients of the salad well. We prepare Tabbouleh based on bulgur.For vegetables, we take tomatoes with sweet peppers, onions and parsley, and pomegranate seeds can be mixed with salad or sprinkled on top before serving.

Cooking time: 35 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Bulgur – 50 gr.
• Pomegranate – ¼ pc.
• Tomatoes – 2 pcs.
• Sweet pepper – ½ pc.
• Red onion – ½ pc.
• Parsley – 1/2 bunch.
• Mint – 2 sprigs.
• Olive oil – 2 tbsp.
• Lemon juice – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Immediately prepare, according to the recipe, all the ingredients for Tabbouleh.

Step 2. Rinse the bulgur well. Transfer to a separate bowl and pour boiling water over it for 15-20 minutes. Then drain the cereal in a colander to remove all the liquid.

Step 3. Wash the vegetables, dry with a napkin and chop into small cubes of the same size.

Step 4. Wash the greens, dry them and chop them finely. Place chopped vegetables and herbs into a salad bowl, add bulgur.

Step 5. Then sprinkle the vegetables with salt and black pepper to your taste, season with olive oil and lemon juice. Lastly, add pomegranate seeds to the salad, mix gently and serve the dish. Bon appetit!

Tabbouleh salad with squid

Tabbouleh salad with squid will be a good and tasty dish for you, especially for a Lenten or diet table, because this seafood goes well in taste with the ingredients of classic Tabbouleh. In this recipe we will complement the salad with boiled quail eggs, but this is optional. Fry the squid carcasses in a grill pan, which will be tastier than boiled ones.

Cooking time: 45 minutes.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Couscous – 1 tbsp.
• Small squids – 5-6 pcs.
• Parsley – 40 gr.
• Cilantro – 40 gr.
• Basil – 40 gr.
• Tomatoes – 1 pc.
• Sweet pepper – 1 pc.
• Green onion (feather) – 3 pcs.
• Quail egg – 5 pcs.
• Olive oil – 50 ml.
• Lemon/lime – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Paprika - to taste.

Cooking process:

Step 1. Remove film and chords from pre-frozen squid carcasses. Then rinse them, sprinkle with salt and paprika and grill until lightly browned on both sides.

Step 2. Wash the greens, dry with a napkin and finely chop.

Step 3. Pour boiling water over couscous in any container for 5-10 minutes in a 2:1 ratio to cereal.

Step 4. Wash the tomato and sweet pepper, dry and cut into small cubes.

Step 5. Place the chopped vegetables and herbs into a salad bowl, sprinkle with salt and black pepper, pour over lemon juice and stir.

Step 6. Cut the fried and cooled squid carcasses into thin strips.

Step 7. Boil quail eggs hard-boiled, cool, peel and cut into halves.

Step 8. Place the prepared couscous into the salad bowl with the vegetables and mix again.

Step 9. Arrange the prepared Tabbouleh salad with squid into portioned salad bowls. Place egg halves around the salad, place squid strips on top, pour olive oil over everything and serve the dish. Bon appetit!