Fall-Tastic Tabbouleh With Cauliflower, Carrots, And Golden Beets

This is my go-to recipe for tabbouleh during the autumn months. I love the earthy flavors of the roasted vegetables, and the creamy feta pairs perfectly with them.

Autumn Tabbouleh

Prep Time

5 mins

Cook Time

20 mins

Others

30 mins

Total Time

55 mins

Servings

4 to 6 servings

Autumn Tabbouleh

Ingredients

  • 1 cup bulgur wheat
  • 1/2 teaspoon kosher salt
  • 1/4 head medium cauliflower
  • 2 medium carrots, peeled and trimmed
  • 2 small golden beets, peeled and trimmed
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • 2 cups parsley, minced 1 bunch scallions, trimmed and minced 1 tablespoon sherry vinegar Ground black pepper to taste

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a medium bowl, combine the bulgur wheat and kosher salt. Add enough water to cover the wheat and let it soak for at least 30 minutes (up to an hour).
  • Meanwhile, cut the cauliflower, carrots, and beets into small bite-sized pieces.
  • When the wheat has finished soaking, drain any excess water and add the lemon juice, olive oil, parsley, scallions, sherry vinegar, and black pepper. Mix everything together well so that all of the ingredients are evenly distributed.
  • Spread the tabbouleh out onto a baking sheet and roast for 20 minutes or until vegetables are tender but still have a bit of bite to them. Serve warm or at room temperature.

Nutrition Facts

  • Serving size: 1/4 recipe
  • Calories: 190
  • Fat: 10 g
  • Saturated fat: 1.5 g
  • Unsaturated fat: 8.5 g
  • Trans fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Sugar: 4g
  • Protein: 6g
  • Cholesterol: 0 mg

What is the difference between bulgur and tabbouleh?

Bulgur wheat is a whole grain that has been cracked and partially cooked. Tabbouleh is a salad or meze made with bulgur wheat. The main difference between the two dishes is that tabbouleh includes chopped vegetables and herbs, while bulgur is simply boiled wheat. Both dishes are common in Middle Eastern cuisine.

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Tabbouleh is typically made with parsley, mint, tomato, onion, and lemon juice, while bulgur can be eaten plain or used as a base for other dishes.

How do you keep tabbouleh from getting soggy?

  • Pre-salt the tomatoes and parsley: This will help to draw out excess water from the vegetables and prevent them from making the tabbouleh soggy.
  • Soak the bulgur in lemon juice: Soaking the bulgur in acidic lemon juice will help to keep it from becoming too mushy when cooked.

What makes tabbouleh unique?

This bulgur wheat salad is all about the herbs, specifically parsley. Tabbouleh is traditionally made with bulgur wheat, parsley, tomatoes, mint, onion and olive oil. The key to a good tabbouleh is using plenty of fresh parsley and allowing it to really shine through in the dish. Balance that with some juicy tomatoes and a bit of acidity from lemon juice or vinegar, and you’ve got a perfect summertime salad.

What does “tabbouleh” mean in english?

“Tabbouleh” is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, and salt. It is traditionally served as part of a meze platter or along with grilled lamb or chicken.

In English-speaking countries, “tabbouleh” has come to refer to any number of salads made with bulgur wheat and/or other grains (such as quinoa or rice), greens (such as lettuce or spinach), herbs (such as mint or parsley), and vegetables (such as tomatoes or cucumbers). The common denominator in all these dishes is the presence ofbulgur wheat – which gives tabbouleh its traditional chewy texture.

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