Celery and Za’atar Tabouli Recipe on Food52 (2024)

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Celery and Za’atar Tabouli Recipe on Food52? ›

Tabbouleh is basically parsley salad. There's technically no lettuce in it. It's a salad made up of parsley, tomatoes, bulgur wheat, and green onions – all finely chopped and tossed with olive oil and lemon juice!

Tabbouleh is basically parsley salad. There's technically no lettuce in it. It's a salad made up of parsley, tomatoes, bulgur wheat, and green onions – all finely chopped and tossed with olive oil and lemon juice!

Tabbouleh (also spelled tabouli) is a super fresh herb and bulgur salad, with parsley being the number one ingredient. It's dotted with diced cucumber and tomato, and dressed simply with olive oil and lemon juice. It's refreshing, light and packed with healthy ingredients.

Tabbouleh salad is made of curly parsley or flat-leaf parsley, fresh mint leaves, tomatoes, onion, and bulgur wheat.

While the classic tabbouleh recipe includes bulgur wheat, alternative versions can be made without it, using substitutes like quinoa, couscous, or even omitting the grain entirely. These variations allow for dietary restrictions or personal preferences while still maintaining the essence of the dish.

Because of its ingredients, tabouli will last in the refrigerator for up to four days, so make sure you eat it before then.

Tabbouleh is a healthy, vegetarian food that has no cholesterol, is low in fat, and high in fiber, vitamins, and much more. Plus, it makes great use of the backyard gardener's abundance of parsley, mint, tomatoes and cucumbers. This vegan dish can be made gluten-free by substituting quinoa for bulgur wheat.

Contains compounds called glucosinolates, which protect the stomach lining and support a healthy digestive process. Like all cruciferous vegetables, it's also high in fibre.

Is tabbouleh good for you? Absolutely, aside from the olive oil in the dressing the dish is full of vitamins from the fresh ingredients. You also aren't wasting a lot of stomach space on less healthy “greens” like iceberg or romaine. The deeper greens of the parsley are more full of vitamins per bite.

Fresh mint, parsley, olive oil and lemon juice brighten this Middle Eastern dish.

What is a substitute for bulgur in Tabouli? ›

Quinoa. Quinoa is a gluten-free substitute for bulgur wheat with a similar profile of health benefits. It is also a great one to use as a substitute for tabbouleh, which is probably the most popular bulgur recipe. Quinoa tabbouleh is just as delicious and refreshing as its traditional version made with bulgur.

Alternatively spelled tabouli or tabouleh, this Middle Eastern salad consists of finely chopped parsley, mint, tomatoes, and bulgur wheat. Don't let the bulgur's presence fool you – traditional Lebanese tabbouleh isn't so much a grain salad as it is an herb salad with grains.

The name tabbouleh comes from the Arabic word 'taabil' which means to season or spice and tabbouleh is thought to have first been eaten in the mountains of Lebanon and Syria more than 4000 years ago.

The most likely sources of bitterness in a tabbouleh are parsley and olive oil. The parsley should be finely chopped to avoid bitter flavours.

tə-ˈbü-lē : a salad of Lebanese origin consisting chiefly of cracked wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil.

A main difference between bulgar and buckwheat is that bulgar contains gluten and buckwheat does not. This means that buckwheat is the better choice for people with gluten intolerance or celiac disease.

Bulgur wheat – If you're not familiar with it, bulgur is simply cracked wheat that's been partially cooked and then dried. Traditional tabbouleh would be made with fine bulgur, but because I have trouble finding it in grocery stores where I live, I typically prepare the salad with coarse bulgur.

According to Wikipedia, tabbouleh is a salad of Arab origin and is "traditionally made of bulgur, tomato, and finely chopped parsley and mint, often including onion and garlic, seasoned with olive oil, lemon juice and salt."

When it comes to parsley, and for oregano as another Mediterranean herb, The variety of parsley that is strongest in flavor is the Italian (broad leaf) variety. This is also true of Mediterranean oregano as it also has a stronger flavor than Mexican oregano.