I have tried tabouli (or tabouleh) at every greek and middle eastern restaurant I've ever eaten at. This, by far, is the best, and not just because it's my mom's recipe! Even if it's only two of you, make the full recipe. It's even better the next day.
serves 6
2 bunches parsley (curly, not italian flat leaf), rinsed and stems cut off
1 large tomato, seeded and cut into chunks
1 bunch scallions, rinsed, trimmed, and cut into chunks
2 cups bulghur wheat (find it with the wild rice and couscous, could be called Tabouli mix)
juice of 1 lemon (1/3 cup)
1/3 cup extra virgin olive oil
salt and pepper to taste
Cook bulghur according to package directions and place in refrigerator to cool. Make sure parsley is as dry as possible, then place in food processor and process until well chopped, but not finely chopped. Remove and place in a large bowl. Place tomato in the processor and chop, add to parsley. Place scallions in processor and chop, add to mixture. Add cooled bulghur wheat, lemon juice, and olive oil to salad, toss to combine. Season to taste with salt and pepper.
Showing posts with label greek. Show all posts
Showing posts with label greek. Show all posts
Monday, May 3
Sunday, December 7
modern tabouleh
serves 4
Tabouleh is one of my favorite salads. It's light, refreshing, and healthy. The longer you let it sit in the refrigerator before serving, the tastier it is.
1 box instant bulghur wheat (or Near East Tabouli Mix)
3 bunches curly parsley
1 bunch mint
2 ripe tomatoes, cut in half and squeezed to remove seeds and juices
1 english cucumber, seeded
1 bunch scallions, trimmed and washed
1 cup perfect vinaigrette
Prepare bulghur wheat according to package directions. Thoroughly wash parsley and trim off stems (some stems left are fine). Pull off mint leaves and place in food processor with parsley. Pulse until finely chopped. Remove and place in bowl with bulghur wheat. Cut cucumber, scallions, and tomatoes into large chunks, then pulse in food processor until chopped. Add vegetables and vinaigrette to bulghur mixture, toss to combine. Refrigerate as long as possible until serving.
Tabouleh is one of my favorite salads. It's light, refreshing, and healthy. The longer you let it sit in the refrigerator before serving, the tastier it is.
1 box instant bulghur wheat (or Near East Tabouli Mix)
3 bunches curly parsley
1 bunch mint
2 ripe tomatoes, cut in half and squeezed to remove seeds and juices
1 english cucumber, seeded
1 bunch scallions, trimmed and washed
1 cup perfect vinaigrette
Prepare bulghur wheat according to package directions. Thoroughly wash parsley and trim off stems (some stems left are fine). Pull off mint leaves and place in food processor with parsley. Pulse until finely chopped. Remove and place in bowl with bulghur wheat. Cut cucumber, scallions, and tomatoes into large chunks, then pulse in food processor until chopped. Add vegetables and vinaigrette to bulghur mixture, toss to combine. Refrigerate as long as possible until serving.
modern tsatziki sauce
makes 1 cup
Tsatziki sauce is a tasty, fresh flavored condiment or a light dip for crudite. You can serve it immediately, but the longer it stays in the refrigerator, the more delicious it becomes as the flavors blend. I swap out half the greek yogurt for low fat plain yogurt to cut calories. If you want to further reduce calories or simply don't have any greek yogurt, you can use all low fat plain, but the results will not be as thick.
1/2 cup plain greek yogurt
1/2 cup low fat plain yogurt
zest and juice of one lemon
1 tbsp cumin
1/2 english cucumber (or regular cucumber, peeled)
salt and pepper to taste
Cut the cucumber in half and scrape out the seeds. Cut into large chunks and process in the food processor until finely diced (careful not to puree it!) Line a bowl with paper towels and place cucumber in it, covering with more paper towels and pressing down to remove as much water as possible. Combine with remaining ingredients in a separate bowl and refrigerate until ready to serve.
Tsatziki sauce is a tasty, fresh flavored condiment or a light dip for crudite. You can serve it immediately, but the longer it stays in the refrigerator, the more delicious it becomes as the flavors blend. I swap out half the greek yogurt for low fat plain yogurt to cut calories. If you want to further reduce calories or simply don't have any greek yogurt, you can use all low fat plain, but the results will not be as thick.
1/2 cup plain greek yogurt
1/2 cup low fat plain yogurt
zest and juice of one lemon
1 tbsp cumin
1/2 english cucumber (or regular cucumber, peeled)
salt and pepper to taste
Cut the cucumber in half and scrape out the seeds. Cut into large chunks and process in the food processor until finely diced (careful not to puree it!) Line a bowl with paper towels and place cucumber in it, covering with more paper towels and pressing down to remove as much water as possible. Combine with remaining ingredients in a separate bowl and refrigerate until ready to serve.
greek turkey burgers
serves 4
I make turkey burgers almost every week. They're fast, healthy, and delicious when jazzed up with greek flavors. Serve on a kaiser roll with modern tsatziki sauce, tomato slices, and lettuce, or on top of a greek salad with perfect vinaigrette.
1 1/2 lbs ground turkey breast
6 oz low fat crumbled feta cheese
1/2 cup dried breadcrumbs
1 egg (or two egg whites, if you prefer)
2 tbsp dried oregano
1/4 cup chicken stock or water
salt and pepper to taste
Combine all ingredients with your hands in a mixing bowl, mixing as little as possible to avoid making the turkey tough. Form into 4 burger patties and fry in a thin coat of olive oil over med-high heat.
I make turkey burgers almost every week. They're fast, healthy, and delicious when jazzed up with greek flavors. Serve on a kaiser roll with modern tsatziki sauce, tomato slices, and lettuce, or on top of a greek salad with perfect vinaigrette.
1 1/2 lbs ground turkey breast
6 oz low fat crumbled feta cheese
1/2 cup dried breadcrumbs
1 egg (or two egg whites, if you prefer)
2 tbsp dried oregano
1/4 cup chicken stock or water
salt and pepper to taste
Combine all ingredients with your hands in a mixing bowl, mixing as little as possible to avoid making the turkey tough. Form into 4 burger patties and fry in a thin coat of olive oil over med-high heat.
greek orzo salad
serves 6
Even if there's only 2 of you, be sure and make the whole batch; it's excellent for lunch or dinner, and leftovers rarely last more than a day!
16 oz orzo pasta
1 lb large shrimp, peeled and deveined
1 english cucumber, cut into bite sized pieces
1 8 oz container cherry or grape tomatoes, halved
1 bunch green onions, chopped
8 oz crumbled feta cheese (I use low fat)
handful flat leaf parsley, chopped
zest of 1 lemon
1 cup perfect vinaigrette (reserve lemon after squeezing)
Bring 2 cups water to boil in a pot; add the leftover lemon, a few dashes of hot sauce, and 1 tbsp salt. Once boiling, remove from heat and add raw shrimp. Allow shrimp to poach for 3-5 minutes, until barely cooked (shrimp will contine to cook after strained). Strain shrimp and allow to cool. Cook orzo according to package directions. Drain and place in a large bowl. Add half of vinaigrette to orzo and stir to combine. Place orzo in the refrigerator until cooled. Toss with remaining ingredients and place into refrigerator until ready to serve.
Even if there's only 2 of you, be sure and make the whole batch; it's excellent for lunch or dinner, and leftovers rarely last more than a day!
16 oz orzo pasta
1 lb large shrimp, peeled and deveined
1 english cucumber, cut into bite sized pieces
1 8 oz container cherry or grape tomatoes, halved
1 bunch green onions, chopped
8 oz crumbled feta cheese (I use low fat)
handful flat leaf parsley, chopped
zest of 1 lemon
1 cup perfect vinaigrette (reserve lemon after squeezing)
Bring 2 cups water to boil in a pot; add the leftover lemon, a few dashes of hot sauce, and 1 tbsp salt. Once boiling, remove from heat and add raw shrimp. Allow shrimp to poach for 3-5 minutes, until barely cooked (shrimp will contine to cook after strained). Strain shrimp and allow to cool. Cook orzo according to package directions. Drain and place in a large bowl. Add half of vinaigrette to orzo and stir to combine. Place orzo in the refrigerator until cooled. Toss with remaining ingredients and place into refrigerator until ready to serve.
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