Tabbouleh Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Tabbouleh recipe. Enjoy quick and easy cooking recipes and learn how to make Tabbouleh.

Prep Time: 30 min | Level: Easy | Yield: 8 servings

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
 
Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
Show: Barefoot Contessa Episode: The Mediterranean Feast


More Salad Recipes:

Tabouli Recipe
Christmas coleslaw
Emily's Spinach Salad
Asian slaw with crispy noodles
Summer couscous salad
Asian carrot and sprout salad

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Tabouli Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Tabouli recipe. Enjoy quick and easy cooking recipes and learn how to make Tabouli.

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Ingredients (serves 8)

1/3 cup burghul (cracked wheat)
2 large tomatoes, finely chopped
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves (see note)
1 cup chopped fresh mint leaves (see note)
4 green onions, thinly sliced
1/4 cup olive oil

Method

1. Place burghul, tomato and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.

2. Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve.

Notes

Tip: Tabouli is best made as close to serving time as possible. You will need 2 large bunches parsley and 1 bunch mint. You can find burghul in the health food section of the supermarket.

Source
Super Food Ideas - November 2009, Page 78
Recipe by Cathie Lonnie

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Christmas coleslaw
Emily's Spinach Salad
Asian slaw with crispy noodles
Summer couscous salad
Asian carrot and sprout salad
Apple, walnut & radicchio salad

Save & Share Tabouli Recipe

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Christmas coleslaw recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Christmas coleslaw recipe. Enjoy quick and easy cooking recipes and learn how to make Christmas coleslaw.

Ingredients (serves 10)

1/4 (400g) red cabbage, finely shredded
1 large red capsicum, thinly sliced
1 small red onion, halved, thinly sliced
120g snow pea sprouts, trimmed

Creamy orange poppy seed dressing
1/2 cup light sour cream
1/2 cup orange juice
2cm piece ginger, peeled, finely grated
2 teaspoons poppy seeds

Method

1. Make dressing: Whisk sour cream, orange juice, ginger and poppy seeds in a bowl until well combined. Season with salt and pepper.
  
2. Combine cabbage, capsicum, onion and snow pea sprouts in a large bowl. Add dressing. Toss well to combine.

Source
Super Food Ideas - December 2007, Page 24
Recipe by Anneka Manning

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Emily's Spinach Salad
Asian slaw with crispy noodles
Summer couscous salad
Asian carrot and sprout salad
Apple, walnut & radicchio salad
Alpine salad 

Save & Share Christmas coleslaw recipe

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Emily's Spinach Salad Recipe

The Side Dish blog (the home of Side Dish, Salad, & Soup collection recipes) invites you to try Emily's Spinach Salad recipe. Enjoy quick and easy Easter Salad Dishes and learn how to make Emily's Spinach Salad.

6-8 Servings | Prep/Total Time: 15 min.

Ingredients

2/3 cup canola oil
1/4 cup red wine vinegar
2 teaspoons lemon juice
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon ground mustard
1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon seasoned pepper
1/4 teaspoon garlic powder
1 package (10 ounces) fresh spinach, torn
5 bacon strips, cooked and crumbled
2 hard-cooked eggs, sliced

Directions

In a small bowl, whisk the first 10 ingredients; set aside. Place spinach in a large salad bowl.

Just before serving, whisk dressing again and drizzle over spinach; toss gently. Garnish with bacon and egg slices. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 219 calories, 22 g fat (3 g saturated fat), 56 mg cholesterol, 331 mg sodium, 3 g carbohydrate, 1 g fiber, 4 g protein.

From Taste of Home February/March 1993, p25 

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Asian slaw with crispy noodles
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Save & Share Emily's Spinach Salad Recipe

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Asian slaw with crispy noodles recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Asian slaw with crispy noodles recipe. Enjoy quick and easy cooking recipes and learn how to make Asian slaw with crispy noodles.

Restore coleslaw and order the dinner table with this trusty accomplice.

Ingredients (serves 6)

4 cups shredded baby wombok (Chinese cabbage – see note)
4 green onions, thinly sliced
1 medium carrot, peeled, grated
1 cup beansprouts, trimmed
100g snow peas, thinly sliced
1/4 cup fresh coriander leaves
1/4 cup peanut oil
1 tablespoon lime juice
1 tablespoon brown sugar
1 teaspoon sesame oil
100g packet crunchy noodles

Method

1. Place wombok, onion, carrot, beansprouts, snow peas and coriander in a large bowl.

2. Whisk oil, lime juice, sugar and sesame oil together in a bowl. Pour over cabbage mixture. Season with salt and pepper. Toss to combine. Sprinkle with noodles. Serve.

Notes
You'll need about 1/2 baby wombok.

Variation: For a spicier version, add 1 tablespoon sweet chilli sauce in step 2. Serve with panfried fish cakes, pork fillet or cooked prawns

Source
Super Food Ideas - December 2010, Page 31
Recipe by Donna Boyle

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Asian carrot and sprout salad
Apple, walnut & radicchio salad
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Save & Share Asian 'slaw with crispy noodles

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Summer couscous salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Summer couscous salad recipe. Enjoy quick and easy cooking recipes and learn how to make Summer couscous salad.

A Middle Eastern treat, ready in minutes

Easy
Serves 4
Easily doubled
Cook 40 mins
Vegetarian

Ingredients

250g couscous
250ml vegetable stock , boiling
400g can chickpeas , drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgettes , sliced on the slant
300g small vine-ripened tomatoes , halved
250g pack halloumi cheese , thickly sliced and then halved lengthways

FOR THE DRESSING

125ml olive oil
3 tbsp lime juice
2 large garlic cloves , finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Method

1. Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

2. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

3. If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Nutrition per serving:
721 kcalories, protein 23g, carbohydrate 47g, fat 50 g, saturated fat 14g, fibre 4g, sugar 1g, salt 2.86 g

Recipe from Good Food magazine, June 2003.

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Save & Share Summer couscous salad

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Asian carrot and sprout salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Asian carrot and sprout salad recipe. Enjoy quick and easy cooking recipes and learn how to make Asian carrot and sprout salad.

Tired of the same old salads? Here's a smart bunch you can dress to impress!

Ingredients (serves 4)

2 tablespoons vegetable oil
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon honey
3 large (540g) carrots, peeled, cut into ribbons (see note)
150g snow peas, trimmed, thinly sliced diagonally
2 Lebanese cucumbers, cut into ribbons
2 cups beansprouts, trimmed
50g snow pea sprouts, trimmed
1 tablespoon sesame seeds, toasted

Method

1. Pour vegetable oil, vinegar, sesame oil and honey into a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

2. Place carrot and snow peas in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until snow peas turn bright green. Drain. Rinse under cold water. Return to bowl.

3. Add cucumber, beansprouts, snow pea sprouts and sesame seeds. Drizzle with dressing just before serving. Toss to combine. Serve.

Notes
Use a vegetable peeler to cut long, thin ribbons from carrots and cucumbers.

Source
Super Food Ideas - December 2007, Page 71
Recipe by Dixie Elliott

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Alpine salad
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Save & Share Asian carrot and sprout salad

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Apple, walnut & radicchio salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Apple, walnut & radicchio salad recipe. Enjoy quick and easy cooking recipes and learn how to make Apple, walnut & radicchio salad.

A bittersweet salad of ruby-red radicchio and crisp green apples livens up tastebuds and the table.

Preparation Time 10 minutes
Cooking Time 5 minutes

Ingredients (serves 4)

50g (1/2 cup) walnuts
1 tbs Dijon mustard
1 1/2 tbs white wine vinegar
80ml (1/3 cup) extra virgin olive oil
2 radicchio, trimmed, finely shredded
2 granny smith apples, quartered, cored, thinly sliced
2 spring onions, thinly sliced

Method

1. Preheat oven to 180C. Place walnuts on an oven tray and roast for 5 minutes or until brown.

2. To make dressing, place mustard and vinegar in a small bowl, season with salt and pepper, and whisk to combine. Gradually whisk in oil until incorporated.

3. Place radicchio, apples, onions and walnuts in a large bowl. Add dressing and toss to combine.

Source
MasterChef - May 2010, Page 72
Recipe by Sophia Young

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Alpine salad
Almond & garlic baby brussels sprouts
'Wild weed' salad with parmesan crisps
Potato & prosciutto salad with aioli
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Save & Share Apple, walnut & radicchio salad recipe

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Alpine salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Alpine salad recipe. Enjoy quick and easy cooking recipes and learn how to make Alpine salad.

Ingredients (serves 6)

100g sliced Black Forest ham (see note)
1/3 cup (80ml) extra virgin olive oil
2 tbs lemon juice
2 tsp honey
100g wild rocket leaves
1 baby endive, outer leaves discarded
1 red onion, thinly sliced
1/3 cup (35g) walnuts, toasted
100g shaved Swiss cheese

Method

1. Lay ham on a tray. Cook under a hot grill for 1 minute each side or until crisp. Break into pieces. Whisk oil with juice and honey. Season, then toss dressing with leaves, onion, nuts, cheese and ham.

Notes
Blck Forest ham is a smoky cured ham from delis; substitute prosciutto or speck.

Source
delicious. - July 2008, Page 70
Recipe by Valli Little

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'Wild weed' salad with parmesan crisps
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Save & Share Alpine salad recipe

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Almond & garlic baby brussels sprouts recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Almond & garlic baby brussels sprouts recipe. Enjoy quick and easy cooking recipes and learn how to make Almond & garlic baby brussels sprouts.

Preparation Time 5 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
300g pkt baby brussels sprouts, halved
1 bunch baby carrots, trimmed, scrubbed
60g butter
2 tbs olive oil
1/2 cup slivered almonds
3 garlic cloves, crushed
Chargrilled lamb cutlets, to serve

Method

1. Place sprouts and carrots in a steamer basket or insert over a saucepan of barely simmering water. Cover and steam for 7-10 minutes or until just tender. Set aside.
2. Melt butter and oil in a large frying pan over medium heat until butter is foaming. Add almonds and garlic. Cook, stirring, until golden.
3. Increase heat to medium-high. Add sprouts and carrots. Cook, tossing, for 1-2 minutes. Season.
4. Delicious served as an accompaniment with lamb cutlets.

Source
Fresh Living - 20 June 2005, Page 50
Recipe by Alison Roberts

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'Wild weed' salad with parmesan crisps
Potato & prosciutto salad with aioli
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Save & Share Almond & garlic baby brussels sprouts recipe

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'Wild weed' salad with parmesan crisps recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try 'Wild weed' salad with parmesan crisps recipe. Enjoy quick and easy cooking recipes and learn how to make 'Wild weed' salad with parmesan crisps.

Ingredients (serves 6)

1 cup (80g) freshly grated parmesan
1 tbs plain flour
2/3 cup (160ml) olive oil
1/4 cup (60ml) balsamic vinegar
8 cups (240g) mixed bitter salad leaves
(such as radicchio, witlof and rocket) or mixed baby salad leaves (mesclun)

Method

1. Preheat the oven to 180°C. Line 2 baking trays with baking paper.

2. Combine parmesan and flour in a bowl. Spread six 6cm circles of the parmesan mixture onto the trays, leaving room to spread. Bake for 3-5 minutes until golden, then cool slightly and break into shards.

3. Whisk olive oil and balsamic vinegar together, season, then toss with salad leaves and parmesan crisps in a bowl.

Source
delicious. - May 2009, Page 82
Recipe by Valli Little

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Save & Share 'Wild weed' salad with parmesan crisps recipe

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Potato & prosciutto salad with aioli recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Potato & prosciutto salad with aioli recipe. Enjoy quick and easy cooking recipes and learn how to make Potato & prosciutto salad with aioli.

Potato salad is a staple at any barbecue but, for a modern twist, we've added crispy prosciutto pieces and a creamy herb aioli.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

1 egg yolk
3 tsp fresh lemon juice
1 tsp Dijon mustard
2 tbs fresh basil leaves
2 tbs chopped fresh continental parsley
2 tsp chopped fresh chives
1 garlic clove, crushed
125ml (1/2 cup) olive oil
800g baby coliban (chat) potatoes
Olive oil, extra, to grease
3 slices prosciutto

Method

1. Place the egg yolk, lemon juice, mustard, basil, parsley, chive and garlic in the bowl of a food processor and process until finely chopped. Gradually add the oil in a thin, steady stream until the mixture is thick. Season with salt and pepper.

2. Cook the potatoes in a saucepan of salted boiling water for 10 minutes or until tender. Drain. Set aside for 10 minutes or until cool enough to handle. Cut the potatoes in half.

3. Preheat grill on high. Brush a baking tray with oil to grease. Place prosciutto on the tray. Grill for 2 minutes each side or until golden. Set aside to cool. Break into small pieces.

4. Combine the potato and aioli in a bowl. Top with the prosciutto to serve.

Notes

Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the aioli in an airtight container in fridge. Continue to the end of step 3 up to 4 hours ahead. Cover the potato and store in fridge. Cover the prosciutto and store at room temperature. One hour before serving, remove the potato from the fridge. Continue from step 4 just before serving.
 
Source
Good Taste - January 2008, Page 70
Recipe by Cynthia Black

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Save & Share Potato & prosciutto salad with aioli recipe

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Mixed bean & grape tomato salad recipe

 

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Mixed bean & grape tomato salad  recipe. Enjoy quick and easy cooking recipes and learn how to make Mixed bean & grape tomato salad .

Preparation Time 20 minutes
Cooking Time 5 minutes

Ingredients (serves 8)

2 x 600g pkts frozen broad beans
800g green beans, topped
80ml (1/3 cup) fresh lemon juice
2 tsp Dijon mustard
1/2 tsp caster sugar
1 x 350g ctn marinated feta, drained,
oil reserved
Salt & freshly ground black pepper
2 x 200g punnets red grape
tomatoes, halved

Method

1.Cook broad beans and green beans in a medium saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Remove the skins from the broad beans.
2.Place the lemon juice, mustard, sugar and 60ml (1/4 cup) of the reserved feta oil in a small bowl. Use a fork to whisk until combined. Season with salt and pepper.
3.Combine the bean mixture, feta and tomato in a large serving bowl. Drizzle with dressing and gently toss until well combined. Serve immediately.

Source
Good Taste - November 2005, Page 47
Recipe by Michelle Southan

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Save & Share Mixed bean & grape tomato salad recipe

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Grilled asparagus with lime dressing recipe

 

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Grilled asparagus with lime dressing recipe. Enjoy quick and easy cooking recipes and learn how to make Grilled asparagus with lime dressing.

Fresh mint, lime juice and crisp vegies create a salad that is low in fat and just bursting with flavour. It's the perfect Christmas side dish for a relaxed lunch.
Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 6)

2 bunches asparagus, woody ends trimmed, halved lengthways
Olive oil spray
1 x 500g pkt frozen baby peas
1/2 red capsicum, deseeded, finely chopped
1/2 red onion, finely chopped
125ml (1/2 cup) fresh lime juice
1/2 cup fresh mint leaves, coarsely torn
2 tsp brown sugar

Method

1.  Preheat a chargrill pan on high. Spray asparagus with olive oil spray and cook, turning, for 3-4 minutes or until bright green and tender crisp. Transfer to a bowl.

2.Cook the peas in a saucepan of salted boiling water for 4-5 minutes or until tender. Refresh under cold running water. Drain. Add to the asparagus.

3.Combine the capsicum, onion, lime juice, mint and sugar in a bowl. Taste and season with salt and pepper.

4.Add the capsicum mixture to the asparagus mixture and toss to combine. Arrange on a serving platter and serve.

Source
Good Taste - September 2006, Page 77
Recipe by Michelle Noerianto

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Save & Share Grilled asparagus with lime dressing recipe

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Potato, bacon & herb salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Potato, bacon & herb salad recipe. Enjoy quick and easy cooking recipes and learn how to make Potato, bacon & herb salad.

Preparation Time 15 minutes
Cooking Time15 minutes

Ingredients (serves 6)

1.25kg chat potatoes
2 tsp olive oil
200g short cut bacon rashers, chopped
1/2 cup chopped chives
1 cup roughly chopped fresh parsley

Dressing
1/4 cup (60ml) olive oil
Juice of 1 lemon
1 tsp wholegrain mustard
Salt & freshly ground pepper
Pinch of sugar

Method

1. Place potatoes in a saucepan and cover with cold water. Cover with lid and bring to the boil. Boil, uncovered, for 8-10 minutes, or until the potatoes are just tender. Drain well. Set aside to cool. Cut into quarters.

2. Meanwhile, heat oil in a medium, non-stick frying pan over a medium heat. Add the bacon and cook, stirring often, for 7-8 minutes, or until bacon is crisp and golden. Drain well on paper towel.

3. To make the dressing, place the oil, lemon juice and mustard in a small jar. Shake well to combine. Taste and season well with salt, pepper and a pinch of sugar.

4. Place potatoes, bacon, dressing, chives and parsley in a bowl. Toss well to combine. Serve as an accompaniment to barbequed meats.

Notes
Serves: 6 as an accompaniment
  
Source
Fresh Living - 31 October 2005, Page 44
Recipe by Alison Roberts

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Save & Share Potato, bacon & herb salad recipe

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