Jamie Oliver Tabbouleh is made with bulgur wheat, fresh mint, fresh parsley, radishes, spring onions, ripe tomatoes, lemon juice, olive oil, pomegranate seeds, and sumac. This easy lebanese Tabbouleh salad recipe makes a healthy and tasty side dish. It takes about 30 minutes to prepare and can serve up to 4 people.
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💚 Why You’ll Love This Tabbouleh Salad Recipe:
- Healthy and Fresh: This recipe uses fresh herbs and vegetables, making it a healthy and refreshing dish.
- Easy to Make: Simple steps and easy-to-find ingredients make this recipe beginner-friendly.
- Bursting with Flavor: The combination of mint, parsley, lemon juice, and sumac creates a delicious and unique flavor.
- Versatile Side Dish: It pairs well with many main dishes like grilled meats and falafel, making it a versatile addition to any meal.
- Perfect for Any Occasion: Whether for a light lunch, a side dish for dinner, or a potluck, this tabbouleh is always a hit.
🍅 Jamie Oliver Tabbouleh Ingredients
- 1 cup (200 g) bulgur wheat
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1/3 cup (50 g) pistachios
- 1 cup fresh mint leaves, chopped
- 2 cups fresh flat-leaf parsley leaves, chopped
- 6 radishes, roughly chopped
- 4 spring onions, roughly chopped
- 4 ripe tomatoes, roughly chopped
- Juice of 2 lemons (about 4 tablespoons)
- 4 tablespoons extra virgin olive oil
- Seeds from 1 pomegranate
- ½ teaspoon sumac
🥗 How To Make Jamie Oliver Tabbouleh
- Cook Bulgur Wheat: Rinse the bulgur wheat under cold water. Cook it in a large pan of boiling salted water for about 10-12 minutes or follow the packet instructions. Drain and let it cool completely.
- Toast Pistachios: In a dry frying pan over medium heat, toast the pistachios for 3-4 minutes until lightly browned. Roughly chop them and add to a large bowl.
- Prepare Herbs: Pick and finely chop the mint and parsley leaves, discarding the stalks. Add them to the bowl.
- Chop Vegetables: Trim and roughly chop the radishes, spring onions, and tomatoes. Add them to the bowl.
- Mix Ingredients: Add the lemon juice, olive oil, salt, and pepper to the bowl. Toss everything well.
- Add Bulgur Wheat: Fluff the cooled bulgur wheat with a fork and add it to the bowl. Mix everything well.
- Add Pomegranate: Halve the pomegranate and bash it cut-side down with a wooden spoon to release the seeds. Add the seeds to the bowl, removing any white pith.
- Season and Serve: Season to taste, sprinkle with sumac, and mix well. Serve the tabbouleh chilled or at room temperature.
💭 Recipe Tips:
- Use Fresh Herbs: Fresh mint and parsley are key to a flavorful tabbouleh. Make sure to use fresh leaves and chop them finely.
- Cool the Bulgur Wheat: Ensure the bulgur wheat is completely cool before mixing it with the other ingredients. This prevents it from becoming mushy.
- Toast the Pistachios: Toasting the pistachios enhances their flavor and adds a nice crunch to the salad.
- Juicy Pomegranate Seeds: Make sure you get all the juicy seeds out of the pomegranate and remove any bitter white pith.
- Season Well: Don’t be shy with the lemon juice, olive oil, salt, and pepper. Proper seasoning brings out the best flavors in the tabbouleh.
🌯 What To Serve With Tabbouleh?
this fresh Tabbouleh salad goes well with grilled chicken, lamb kebabs, falafel, and hummus. You can also serve it with pita bread, tzatziki, baba ganoush, and a naan bread for a tasty and full meal.
🎚 How To Store Leftovers Tabbouleh?
- Refrigerate: Keep tabbouleh in a sealed container in the fridge for up to 3 days.
- Freeze: Do not freeze tabbouleh because the fresh herbs and veggies will not stay good.
FAQ’S:
Can You Make Tabbouleh The Day Before?
Yes, you can make tabbouleh the day before. In fact, it often tastes better the next day as the flavors have more time to blend. Store it in an airtight container in the refrigerator.
How To Serve Tabbouleh?
Tabbouleh is typically served as a side dish or salad. It can be served with grilled meats, falafel, hummus, and pita bread. It is a great addition to a Mediterranean meal.
Is Tabbouleh Served Hot Or Cold?
Tabbouleh is best served cold or at room temperature. This helps to keep the fresh taste of the herbs and vegetables.
What Grain Is Used In Tabbouleh?
The traditional grain used in tabbouleh is bulgur wheat. It is a quick-cooking grain that has a light, nutty flavor and chewy texture. However, you can still use other grains like quinoa for a different twist.
What To Do With Leftover Tabbouleh?
Leftover tabbouleh makes a great topping for grilled meats, a filling for wraps, or a side dish for other meals.
More Jamie Oliver Recipe:
Jamie Oliver Tabbouleh Nutrition Facts:
- Calories: 277
- Fat: 19.8g
- Saturated Fat: 2.8g
- Sugars: 6.5g
- Salt: 0.6g
- Protein: 6.3g
- Carbohydrates: 18.8g
Jamie Oliver Tabbouleh
Description
Jamie Oliver Tabbouleh is made with bulgur wheat, fresh mint, fresh parsley, radishes, spring onions, ripe tomatoes, lemon juice, olive oil, pomegranate seeds, and sumac. This easy lebanese Tabbouleh salad recipe makes a healthy and tasty side dish. It takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook Bulgur Wheat: Rinse the bulgur wheat under cold water. Cook it in a large pan of boiling salted water for about 10-12 minutes or follow the packet instructions. Drain and let it cool completely.
- Toast Pistachios: In a dry frying pan over medium heat, toast the pistachios for 3-4 minutes until lightly browned. Roughly chop them and add to a large bowl.
- Prepare Herbs: Pick and finely chop the mint and parsley leaves, discarding the stalks. Add them to the bowl.
- Chop Vegetables: Trim and roughly chop the radishes, spring onions, and tomatoes. Add them to the bowl.
- Mix Ingredients: Add the lemon juice, olive oil, salt, and pepper to the bowl. Toss everything well.
- Add Bulgur Wheat: Fluff the cooled bulgur wheat with a fork and add it to the bowl. Mix everything well.
- Add Pomegranate: Halve the pomegranate and bash it cut-side down with a wooden spoon to release the seeds. Add the seeds to the bowl, removing any white pith.
- Season and Serve: Season to taste, sprinkle with sumac, and mix well. Serve the tabbouleh chilled or at room temperature.
Notes
- Use Fresh Herbs: Fresh mint and parsley are key to a flavorful tabbouleh. Make sure to use fresh leaves and chop them finely.
- Cool the Bulgur Wheat: Ensure the bulgur wheat is completely cool before mixing it with the other ingredients. This prevents it from becoming mushy.
- Toast the Pistachios: Toasting the pistachios enhances their flavor and adds a nice crunch to the salad.
- Juicy Pomegranate Seeds: Make sure you get all the juicy seeds out of the pomegranate and remove any bitter white pith.
- Season Well: Don’t be shy with the lemon juice, olive oil, salt, and pepper. Proper seasoning brings out the best flavors in the tabbouleh.