Home » Blog » 10 tabbouleh recipes to delight in an Arabic salad

10 tabbouleh recipes to delight in an Arabic salad

Tabbouleh is an extremely easy dish to make, but it adds more flavor to meals. Versatile, it can be served hot or cold, and it goes great as a starter or side dish. Liked? So, check out the recipes below:

1. Quick and easy tab

Ingredients

  • ¼ cup of water tea
  • salt to taste
  • ¼ cup Moroccan couscous
  • Olive oil to taste
  • 2 tomatoes
  • ½ cucumber
  • ½ red onion
  • 1 bunch of parsley
  • mint leaves to taste
  • Allspice to taste (optional)
  • 1 lemon

Preparation mode

  1. In a kettle, bring the water with a pinch of salt to a boil. Wait for it to boil;
  2. In a bowl, add the couscous and water. Cover with a plate and wait for 5 minutes;
  3. Stir the couscous with a fork and drizzle with a drizzle of olive oil. Place in the freezer until it reaches room temperature.
  4. Cut the tomatoes in half, remove the seeds and then cut them into cubes;
  5. Peel the cucumber, cut in half, discard the seeds and cut them into cubes;
  6. Next, also cut the onion into small cubes, parsley and mint;
  7. Mix all the ingredients in the bowl. Finish seasoning with salt, allspice, lemon juice and olive oil.

2. Traditional Table

Ingredients

  • ⅓ cup of wheat tea for kibbeh
  • Water
  • 1 bunch of parsley
  • 15 mint leaves
  • 1 bunch of chives
  • 1 tomato
  • lemon to taste
  • salt to taste
  • pepper to taste
  • olive oil to taste

Preparation mode

  1. Wash the kibbeh wheat and let it soak for 20 to 30 minutes. After that, remove the water;
  2. Chop the parsley, mint, chives and cut the tomato into cubes;
  3. Mix the chopped ingredients with the wheat for kibbeh;
  4. Season with lemon juice, salt, pepper and olive oil.

3. Tabbouleh with cucumber

Ingredients

  • 1 cup of wheat for kibbeh
  • Water
  • 1 cucumber
  • 1 onion
  • 2 tomatoes
  • olive oil to taste
  • salt to taste
  • pepper to taste
  • ½ lemon
  • ½ cup of chopped mint
  • 1 ⅕ cup chopped parsley

Preparation mode

  1. Put the wheat for kibbeh in a bowl with a little water. Reserve;
  2. Cut the cucumber in half and remove the seeds. Chop into cubes. Place in a bowl;
  3. Cut the onion into cubes and place it in the bowl with the cucumber;
  4. Cut the tomato in half and remove the seeds. Dice into cubes. Transfer to the bowl with the cucumber and onion;
  5. Mix the ingredients in the bowl. Add the wheat to the kibbeh;
  6. Season with oil, salt, pepper, lemon. Mix well;
  7. Finish with the mint and parsley and mix.

4. Tabbouleh with parsley

Ingredients

  • 250 g of wheat for kibbeh
  • 500 ml of hot water
  • 2 seedless diced tomatoes
  • 1 diced onion
  • chopped parsley
  • chopped chives
  • chopped mint
  • salt to taste
  • 1 lemon
  • olive oil to taste
  • 1 pinch of black pepper

Preparation mode

  1. Place the kibbeh flour and water in a bowl. Mix and let it rest for 40 minutes;
  2. Transfer the kibbeh flour to a larger bowl. Add the tomatoes, onion, parsley, chives and mint. Mix;
  3. Season with salt, lemon, olive oil and black pepper. Shake well.

5. Tabbouleh with sun-dried tomato

Ingredients

  • 1 ½ cups of wheat for kibbeh
  • Warm water
  • 4 seedless diced tomatoes
  • ½ bunch of chopped parsley
  • ½ cup of chopped mint
  • 3 medium diced onions
  • lemon to taste
  • 30 ml of olive oil
  • 1 dessert spoon of salt
  • 100 g of chopped sun-dried tomatoes

Preparation mode

  1. Wash the kibbeh wheat and soak it in warm water. drain;
  2. Transfer the kibbeh wheat to a bowl. Add the tomato, parsley, mint, onions, lemon, oil, salt, sun-dried tomatoes. Mix;
  3. Preferably, let the dish rest overnight before serving it.

6. Tabbouleh with green and red peppers

Ingredients

  • 250 g of wheat for kibbeh
  • 370 ml of boiling water
  • 2 medium red onions
  • 2 tomatoes
  • 1 red pepper
  • 1 green pepper
  • 3 tablespoons of chives
  • 1 tablespoon of mint
  • 1 tablespoon of coriander
  • 3 cloves of garlic
  • ½ tablespoon of chili pepper
  • salt to taste
  • vinegar to taste
  • ½ cup of olive oil

Preparation mode

  1. Place the kibbeh wheat in a bowl. Cover with water and mix. Reserve;
  2. Chop the onion, tomatoes and peppers into small cubes;
  3. Next, cut the chives, mint, coriander and garlic;
  4. Mix all the chopped ingredients and also the wheat for hydrated kibbeh;
  5. Season with Syrian pepper, salt, vinegar and oil. Mix;
  6. Finish by decorating with a drizzle of olive oil and mint leaves;
  7. Preferably, let the dish rest overnight in the refrigerator.

7. Tabbouleh with lettuce

Ingredients

  • 1 cup of wheat for kibbeh
  • Water
  • 2 diced cucumbers
  • 2 diced tomatoes
  • 1 bunch of green smell
  • 1 cup chopped mint
  • 1 onion grated
  • 1 tablespoon homemade seasoning
  • 1 lemon
  • 1 bunch of chopped lettuce
  • 1 teacup of olive oil

Preparation mode

  1. Place the kibbeh wheat in a bowl of water. Soak for 4 to 5 hours;
  2. After this time, squeeze the wheat to remove excess water. Transfer it to a larger bowl;
  3. Add the cucumbers, tomatoes, parsley, mint, onion, homemade seasoning and lemon. Mix;
  4. Add lettuce and oil. Stir again.
  5. 8. Tabbouleh with radish

    Ingredients

  • 50 g of wheat for kibbeh
  • 75 ml of boiling water
  • ½ cup chopped seedless tomato
  • ½ cup chopped red onion
  • ½ cup of chopped seedless cucumber
  • ½ cup of chopped radish
  • chopped mint to taste
  • olive oil to taste
  • Vinegar or lemon to taste
  • sea ​​salt to taste

Preparation mode

  1. Add the wheat to the kibbeh in a bowl. Cover with water and stir. Let it rest for 30 minutes;
  2. Transfer the kibbeh wheat to a larger bowl. Add the tomato, onion, cucumber, radish and mint. Mix;
  3. Take it to the fridge to chill. When serving, season with olive oil, vinegar or lemon and salt.

9. Quinoa Tabbouleh

Ingredients

  • 2 tomatoes
  • 10 peppermint leaves
  • 1 bunch of parsley
  • 1 cup of cooked quinoa
  • 1 Sicilian lemon
  • 1 tablespoon of olive oil
  • salt to taste

Preparation mode

  1. Cut the tomato in half, remove its seeds. Cut it into cubes. Chop the mint and parsley;
  2. Place the mint, quinoa, tomato, parsley, lemon zest and juice, olive oil and salt in a bowl. Mix.

10. Quinoa Tabbouleh with Chickpeas

Ingredients

  • 2 cups of cooked quinoa tea
  • 1 cup of cooked chickpeas
  • 1 cup of chopped parsley
  • ½ cup of chopped mint
  • 1 small onion chopped
  • 1 to 2 lemons
  • ⅓ cup of olive oil
  • sea ​​salt to taste
  • Black pepper to taste

Preparation mode

  1. Mix all ingredients in a bowl. If necessary, correct the seasoning.

With so many amazing recipes, you can play with the taste of tabbouleh so you don’t fall into the routine! And to enjoy dishes from other cultures, also check out how to make tempura, a mouthwatering oriental dumpling.

With Knowledge Comes Wisdom

Walk comfortably in both Darkness and Light with these digital Books of Shadows:

Leave a Reply

Your email address will not be published. Los campos marcados con un asterisco son obligatorios *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.