Summer is salad season and one of the quintessential salads of summer is tabbouleh (or tabouli). This vegetarian Middle ...

Quinoa Tabbouleh is a traditional Middle Eastern salad made with quinoa instead of bulgur wheat. Tossed with tomatoes, cucumbers, parsley, mint, and lemon juice, it's a light and refreshing summer ...

It comes in coarse, medium, and fine grinds. This recipe calls for medium, but fine will also work! Can you make tabbouleh in ...

Cook buckwheat with 500 ml water in a rice cooker. Once cooked, rinse well with cold water and let drain. 2. Place parsley, mint, red onion, cucumbers, tomatoes and buckwheat into a large salad bowl.

A quick and easy tabbouleh salad made using couscous and veggies. Top it with some toasted almond flakes, pomegranate seeds and chaat masala. First, bring water to a boil. Add salt and couscous.

For the herby tabbouleh, drain the bulgur wheat and place into a large bowl. Add the other ingredients and stir until well combined. Season, to taste, with salt and freshly ground black pepper.

Bring a saucepan of water to a boil. Add the bulgur and cook until tender, about 10 minutes; drain. Transfer to a rimmed baking sheet. Prepare a medium bowl of ice water. In a small pot of salted ...

Chop parsley. I chop the leaf part with the stems on, then leave the stem part without leaves. It's the easiest, and I don't mind a few stems. Halve tomatoes, then finely chop onions. Then mix in ...

If you are looking for lighter, healthier meals, this one has your name on it. It makes a great lunch the next day, so make plenty. This recipe forms part of the February 11 meal planner.

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