Tag Archives: tabbouleh

“Greek-Style” Tabbouleh Salad

This weekend I had some cucumbers and other veggie odds and ends to use up in my fridge so I decided to make a tabbouleh salad. Based on some of the items I needed to use up, I decided to make a Greek version. Plus, making tabbouleh salad means I have a great excuse to buy naan bread (yum!) and make my favorite – tandoori chicken! I also whipped up a batch of my classic hummus because I feel like all these foods go together in my mind. I love spreading a little hummus on some warm naan bread, adding some tabbouleh and chicken and eating it all together.

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This version was 100% based on the items I had available to use up in my fridge – but it turned out great!

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”Greek-style” Tabbouleh Salad
Serves six to eight.

    – 1 cup bulgur wheat
    – 2 cucumbers, chopped
    – 1 lemon
    – 1 tablespoon grated shallot or onion (or you can substitute a tablespoon of granulated onion)
    – 1 clove garlic, minced or pasted
    – 2 cups chopped tomatoes (I used about 5 Roma tomatoes)
    – 3 green onions, chopped
    – ½ red bell pepper, chopped
    – 1, 6 ounce container feta cheese
    – ½ cup olive oil (or less, just enough to coat the salad)

First, start by preparing your bulgur wheat. Combine a cup of bulgur wheat with one cup boiling water in a heat-safe bowl. Cover with plastic wrap and let sit until the bulgur wheat has absorbed the water.

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While the wheat is working, chop the ingredients for the salad. Peel and seed the cucumbers. The way I do this is to peel the cucumbers, then slice them in half and scoop the seeds out with a spoon. They will look like this:

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Then chop them into bite-sized pieces and mix into the wheat.

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Next, add the grated garlic, grated shallot or onion, lemon zest, and lemon juice.

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Core, seed, and chop the tomatoes and add to the bowl. Do the same with the red bell pepper. Finally slice the green onion (greens and whites) and add to the bowl. Add the feta cheese and olive oil and stir to combine. At this point I was almost overflowing the bowl so I had to stir carefully! 🙂

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Delicious! I love the addition of the salty feta! Cheese isn’t usually an ingredient in tabbouleh but I had some in my fridge that I wanted to use up, and I’m glad I did. 🙂

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As I mentioned at the beginning on this post, this salad is great as an accompaniment to tandoori chicken – but it’s also great served on top of some lettuce leaves as a salad (that was my Meatless Monday lunch this week! :-)) I’m sure it would also be delicious stuffed into a pita with some hummus and chickpeas. Yum 🙂 I might have to make that next!

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If you like this recipe, you might also like my recipes for:
~ Classic Hummus
~ Tabbouleh Salad
~ Tabbouleh Salad, Remix

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Tandoori Chicken & Tabbouleh Salad

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Tandoori chicken, if you haven’t had it is absolutely yummy and SO easy to make at home! I have the privilege to live in the DC area, so there are literally hundreds of different cuisines to try – but not everyone has that luxury. So here is my recipe for Tandoori Chicken (well, almost – I didn’t have one of those huge clay tandoori ovens handy so it’s not exactly authentic :-)). I made this dish for my parents when I visited them this past weekend, and served it with Tabbouleh salad and Naan bread. So delicious! And surprisingly easy and can be made with ingredients found in your local grocery store. Unfortunately, I’m still eating the leftovers of the tabbouleh salad from this past weekend so I don’t have any pictures to post other than the finished product – but I will post the recipe!

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Tandoori Chicken (Almost..)

    1 cup greek yogurt, plain
    3 tablespoons curry powder
    1 lemon, juiced
    2 lbs chicken tenders

Mix the first three ingredients together in a large bowl. Salt and pepper the chicken tenders and cut into bite-sized pieces. Mix the chicken pieces and greek yogurt mixture together and let marinade (10-15 minutes).

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Cook on a cookie sheet in a 500 degree over for 15 minutes.

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I personally use chicken tenders because they are already long and thin, so it’s easy to cut across the pieces and end up with bite-sized pieces, but you could easily cut up any other piece of chicken into bite sized pieces and use that instead :-). Seriously easy recipe, right? Now for the sides…

First, if you haven’t tried Naan bread – try it! I am so addicted. To be honest, I’m addicted to all breads but the tangy, chewy nature of Naan makes it particularly delicious. For now, I’ve been buying it pre-made at the grocery store – but I have found some recipes to make it at home and I’m going to give it a shot soon!

Tabbouleh Salad

    1 cup water
    3/4 cup bulgur
    2 handfuls slivered almonds
    1 teaspoon ground cumin
    2 lemons, zested and juiced
    1/3 cup extra-virgin olive oil
    1/4 cup freshly chopped mint leaves
    1/2 cup freshly chopped flat-leaf parsley
    4 scallions, whites and greens, chopped
    2 plum tomatoes, seeded and chopped
    1/2 seedless cucumber, peeled and chopped
    Salt

Start by making the bulgur wheat. Boil a cup of water (I heated mine in the microwave – quick and effective). Place the bulgur in a large heat-safe bowl, and add the boiling water. Let stand for 15 minutes. At the same time, toast the nuts over low heat – be careful, they can burn quick! Alternatively, you could buy toasted almonds.

To the bowl with the bulgur (after the 15 minutes are up), add the cumin, zest and juice of the lemons, olive oil, chopped herbs, scallions, tomatoes, and cucumber. Toss everything together and salt to taste.

Serve the salad and chicken together with the naan bread – you can eat them individually or wrap up the food in the bread and eat it. Sometimes, I serve it with some hummus as well. You can also toss leftover tabbouleh on top of salads, as I did in my post yesterday here.