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- Dish type
- Grain salad
Fresh mint, parsley, spring onions and cucumber are tossed with bulgur wheat to make this great summer salad seasoned with ginger and coriander. The king prawns make it a meal!
63 people made this
- 150g (5 oz) bulgur wheat
- 600ml (1 pint) boiling water
- 3 tablespoons extra virgin olive oil
- 4 tablespoons fresh lemon juice
- 1 cucumber, peeled and chopped
- 1 bunch spring onions, chopped
- 1/2 bunch fresh parsley, chopped
- handful chopped fresh mint leaves
- 1 tablespoon ground coriander
- 1 tablespoon minced fresh root ginger
- salt and freshly ground black pepper to taste
- 10 large cooked prawns - peeled and deveined
MethodPrep:30min ›Ready in:30min
- Place bulgur wheat in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
- When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, spring onions, parsley and mint. Season with coriander, ginger, salt and pepper. Garnish with prawns.
Reviews & ratingsAverage global rating:(25)
Reviews in English (21)
This is the first time I have seen prawns in a tabbouleh salad, and I found it a fresh addition. Overall, I did enjoy this recipe, but I did note that its a salad that needs to be consumed within a day or two as the bulgur tends to take on a goopy consistency when it marinates with the other ingredients for too long.-07 Aug 2008
Huge picnic hit!-07 Aug 2008
Wish I could give this 6 stars. The cucumber was a nice change from tomato. The different fresh flavours of the herbs and ginger blend well but are distinctly different. I can't say enough good things about this salad. Everyone who tries it loves it.-07 Aug 2008
Easy Lebanese Salad
Easy Lebanese Salad, also known as Lebanese Salata, is a salad mixing chopped tomatoes, bell pepper, onion, cucumber, green onion and parsley topped with a lemony-mint dressing. This is healthy, light and the prefect addition to any meal or add grilled chicken or salmon to make it a meal itself.
50 Salads for All Seasons
No matter the time of year, sometimes we just crave crunchy greens, tender chard, or peppery arugula — common components of a well-composed salad. If you’ve ever struggled with reproducing, at home, the balance of flavors you find in your favorite restaurant salads, we're here to help, answering your questions about everything from dressings to greens, and sharing 50 of our favorite salad recipes.
Making a salad can be as easy as dumping a bag of prewashed greens into a bowl and dousing them with bottled dressing, but making a great salad requires some prep work. Look for seasonal ingredients at your local market. Lean on crunchy kale, grains, and citrus fruit salads in the cooler fall and winter months for bright, textured, and balanced salads. Then, transition to tender chard and spinach in the spring with juicy tomatoes, crunchy cucumbers, and sweet corn in the summer. Remember to always season your greens salt and pepper will go a long way in building layers of flavor.
When it comes to flavor, a well-balanced dressing is essential. For vinaigrettes, remember the rule of ratios: three parts oil to one part vinegar. For a creamy texture, create an emulsion. Whisk together your vinegar with Dijon, honey, or a combination of both (these two ingredients will add body to your dressing and help maintain the emulsion). Then, slowly incorporate the oil, whisking the entire time. Lastly, season the dressing to taste with salt and pepper. Check out this Dijon vinaigrette recipe for exact measurements.
Finally, consider the toppings. Choose a balance of flavors and textures for the most appealing salad. Crunchy croutons, creamy avocado, and smoky bacon can all contribute to a balance of taste and textures. Similarly, you can achieve a similar effect with smooth roasted acorn squash, crunchy pomegranates, and tangy blue cheese crumbles.
This year, we’ve rounded up 50 salads, including chicken, seafood, pasta, noodle, raw, easy, grain, and classic versions to help you work more fresh produce into your diet no matter the season.
Easy Tabbouleh Salad (Vegan)
Want to know what my most requested recipe is? It’s this Easy Tabbouleh Salad – a deliciously simple dish to make to take along to a BBQ or pot luck dinner and the perfect accompaniment to my Oven Baked Chicken Shawarma.
Do you have a go to recipe you make when you are asked to bring a salad to a party or barbecue? This is mine. (Actually I have two – the other is my Tuna Rice Salad.) And it is one of those recipes where, whenever I make it, I am constantly asked for the recipe. In fact, it was recipes like this one that became the catalyst for starting this blog (No more writing recipes down – I can just point people in the direction of my blog), so quite how this salad has only just made it to the blog, I’m not quite sure!
Tabbouleh is a lovely Middle Eastern vegetarian salad dish, usually comprised of bulgur wheat (or sometimes couscous), tomatoes, onions and herbs.
I have made this Easy Tabbouleh Salad many times with both couscous and bulgur wheat and I am utterly convinced that the bulgur wheat version is far nicer, in fact I really do think bulgur wheat is far nicer than couscous full stop and usually have it instead of couscous with tagines and other Middle Eastern dishes. If you can’t tolerate gluten, you can easily adapt this by using the same quantity of quinoa instead (or check out my gluten free Pomegranate and Quinoa Tabbouleh).
This is the perfect kind of salad to go with barbecue food – and ideal if you are asked to ‘bring a salad’ – it can be made way ahead of time, if you need it too (in fact it tastes nicer if made the night before, as all the flavours get to mix and mingle), keeps well in imperfect conditions (unlike the mayo covered potato salad that I always worry has been out in the sun just a little too long, or the limp looking lettuce that has gone soggy in its dressing) and is easily transportable – just shove it in a plastic box and you are good to go!
On that point tabbouleh is also brilliant picnic food for the same reason – I often make this for picnics and get a lot of jealous glances when I do! And it is therefore also great for work lunches too – make a big batch of this on a Sunday night and you won’t be sorry – just eat it as it is or add a cooked chicken breast, grilled salmon fillet or crumble over some feta!
Not only does this Easy Tabbouleh Salad go brilliantly with BBQ food, it is also incredibly good as a side dish to Mediterranean and Middle Eastern dishes such as my Oven Baked Chicken Shawarma that I shared last week – these two dishes together, honestly – match made in heaven. And add in some of my 5 Minute Homemade Hummus and there will be all sorts of plate licking going on (yep, sorry in advance about that – you just won’t be able to help yourself!!).
This recipe is a great free from recipe too as it is dairy free, egg free, vegetarian and vegan friendly AND easy to adapt to be gluten free by swapping the bulgur wheat for quinoa. (Another reason why it goes down so well at parties) and it’s pretty healthy too – full of goodness from the veggies, herbs, olive oil and wholegrain bulgur wheat.
How to cook perfect bulgur wheat
One little note about bulgur wheat – please, please, please ignore the packet instructions, which always tell you to cook the bulgur wheat for waaaay too long, so you end up getting a gloopy mess that sticks to the pan and doesn’t look or taste that great. My method is very simple and results in perfect bulgur wheat every time. Simply place the bulgur wheat in a pan together with double the quantity of boiling water (e.g. in this recipe 200g bulgur wheat, 400ml water), bring back to the boil, clamp on a lid and turn the heat off completely (move off the burner if you are on electric), then leave for 10 minutes. After 10 minutes all the water will have been absorbed and with a quick fluff with a fork you will have perfectly cooked bulgur wheat – easy peasy style!
With this recipe you will need the bulgur wheat to be cold, which can be easily achieved using cold water, or make the bulgur wheat in advance and allow to cool.
Quinoa Tabbouleh Salad
Quinoa (keen-wah) has been called the most perfect grain. It is gluten-free, high in protein and calcium, has an incredible cooked texture, and mixes well with any flavor profile. But did you know that quinoa isn&apost a grain? It&aposs actually a seed related to spinach, chard, and the sugar beet. The plant itself is a broad-leaf annual and is really quite stunning. A mature one can reach up to nine feet in height, with pink-, purple-, and red-hued seed heads on dark red stalks.
But quinoa is more than just a pretty face. It&aposs gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. In other words, it&aposs a perfect food. By the way, in a resolution adopted by the General Assembly of the United Nations, 2013 was designated as the Year of Quinoa because of its nutritional value and the role it can play in providing nutritional balance and food security in poverty-stricken areas.
I&aposm going to explain how to cook quinoa, and then share a recipe for a tabbouleh based, not on wheat, but on quinoa—this would be the perfect meal for those who are gluten sensitive.
How to Cook
Instructions (for cooking 1 cup of raw quinoa)
- You must rinse your quinoa before cooking. I cannot stress this enough. Obviously, this means that you need to have a fine-mesh strainer (quinoa grains are small and will whoosh through your pasta colander). But, eating quinoa is worth the small investment in adding just one more utensil to your repertoire.
- Bring 2 cups of water to a boil.
- Stir in the rinsed quinoa.
- Reduce the heat to a simmer and cooked, covered, about 12 minutes.
- Remove from the heat and allow to sit, covered and undisturbed for about 5 minutes.
One cup of raw quinoa = 3 cups cooked
Now that you know how to cook quinoa, here is a recipe that uses the seed to create a beautiful gluten-free and vegan tabbouleh salad.
Farro tabbouleh with burrata and hummus
I saw this on Mad Hungry with Lucinda Scala Quinn, it was my first time to catch the show and it was an instant like for me! I happened to watch an episode with her mom where they made grilled lamb, stuffed artichoke and this salad – tabbouleh.
I’ve seen tabbouleh in some food blogs before but I never really paid it much interest but seeing it being made by Lucinda and her mom and listening to their stories made me want to make it, too plus the tabbouleh looks so deliciously colorful that I wanted to make it right away.
It was easy enough to find bulgur wheat and surprise, surprise at the back of the packaging, there was a recipe for tabbouleh too oh, but I chose to use the one from Mad Hungry with a slight change, I followed the cooking instruction at the package for tabbouleh and used hot boiling water to soak it instead of cold water…
I over-soaked the bulgur wheat but I still used it, such a waste not to.
My kids didn’t really like it, and I expected that but at least they ate it just the same.. they’ll learn to appreciate it eventually (hopefully) just like me before whenever my mother prepared something new for us to try.
I like this salad though I’ll hold back some of the lemon juice next time..
Broad bean and herb salad
Yotam Ottolenghi's broad bean and herb salad. Photograph: Colin Campbell for the Guardian Photograph: Colin Campbell for the Guardian
"This is one of my favourite spring salads. It's fresh, and also full of deeper interesting aromas from the dried mint, preserved lemon and pink peppercorns. The goat's cheese can be left out, if you prefer. Find the full recipe here
What is the lowest-calorie vegetable?
The salad is built upon the body, and main ingredients of the body are vegetables. It is the most important part of the salad, and it is the focal point in any salad, which is placed on top of the base. So, you have to choose the best low-calorie vegetables for this recipe.
Lettuce and green healthy vegetables are an example of the lowest calorie vegetable, that you can make the best low-calorie salads recipe.
- Brussel sprout.
Popular low-calorie salads name for weight loss.
- French beans salad.
- Green leafy salad.
- Lemon mint watermelon.
- Fatoush salad.
- Avocado egg salad.
- Summer broccoli salad.
- Frisse fruits salad.
- Israel couscous salad.
- Beetroot carpaccio.
- Baby spinach with pomegranate.
- Tabbouleh salad.
How to make low-calorie salads recipe.
I prefer the simplest low-calorie vegetable for this recipe, that has beetroot, frisee lettuce, grapefruits, and orange segments. Due to that, these vegetables have more fibre and low in calories. As a result, it helps reduce overweight, who are affected by this, who are suffering from this. Before making this salad, you’ve got to sure that, the lettuces are should be crispy alternatively just confine iced water for five to 10 minutes and strain well. For which it looks fresh and crispy, then it simply tossed with olive oil and salt.
It is a better way to serve that, no need to mix all the vegetables with lettuce and dressing. I just put vegetable and fruits on top of the crispy frisee lettuce and garnish with whip cream and balsamic caviar. Not important that, the frisee lettuce can only for the low-calorie salads recipe. You can use kale, roman, and butter crispy lettuce instead of this.
It is my way to how to make Tabbouleh salad recipe. Make dressing before, that I will add a few peeled garlic cloves and olive oil blend until very smooth. Freshly squeezed juice from 2 lemons, I am going to add more of these ingredients with chopped red onion, and tomato.
Then mix all the salad dressing ingredients very well the key is to use fresh herbs and vegetables. add the salad dressing with all the other ingredients. And toss it all together, adjust seasoning.
This is an incredibly tasty salad that is heart-healthy with high dietary fibre, which will make you feel full and is a great choice for weight management.
I am sure this, you must know the steps of how to make tabbouleh salad recipe and it is the best part of Lebanese cold mezze.
Q … Qatar
Qatar, which occupies a peninsula jutting into the Persian Gulf, has been independent since 1971. It is a monarchy under the rule of the Emir from the house of Thani. It’s cuisine is strongly Arabic, with Iranian and Indian influences.
Our Qatar day was held at Kathy’s. Only a few attended, but they enjoyed another day of delicious creations.
Marie continued her passion for soup, making creamy tomato soup.
Wendy made Kousa Mahshi (stuffed zucchini).
Laura’s made Qatari Tabbouleh
She also made Cheese Fatayer.
Kathy made Al Rangina (Cinnamon Buttered Dates.). Dates are one of the major traditional foods of Qatar.
She also produced Sab El-gaf’sha, which is a sweet dumpling commonly served during Ramadan.
Laura’s Cheese Fatayer was from Fa’s Kitchen
Laura’s Qatari Tabbouleh was from Cooking with Sapana
Marie’s Creamy Tomato Soup was from qatarliving.com
Kathy’s Sab El-gaf’sha was from With a Spin
See our Recipes page for more recipes.