Best 3 Cilantro Tabouli Recipes

Cilantro tabouli is a refreshing and flavorful Middle Eastern salad that is perfect for a light lunch or dinner. Made with a mixture of bulgur wheat, chopped cilantro, tomatoes, cucumbers, onions, and lemon-olive oil dressing, this dish is packed with bright, fresh flavors and textures. The bulgur wheat provides a chewy base, while the cilantro, tomatoes, and cucumbers add a crisp, refreshing crunch. The onions add a touch of sharpness, and the lemon-olive oil dressing brings everything together with a tangy, savory flavor. With its vibrant colors and delicious taste, cilantro tabouli is a surefire hit at any gathering.

Here are our top 3 tried and tested recipes!

CILANTRO-JALAPENO HUMMUS AND TABOULI (A LA PITA JUNGLE)

Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle) image

I'm addicted to this dish at a local pita chain and had to re-create it at home. The flavor combinations are out of this world; every bit is sheer heaven, I'm not even kidding! My taste buds have never experienced such excitement. This is a vegetarian recipe that will please non-vegetarians (my husband and I are both meat eaters). Pita Jungle uses bulgur in their tabouli (which is traditional) but I use quinoa in mine, to boost the protein a little, and I can't tell the difference in flavor. Prep time includes the recommended 24-hour "marinate" time for the tabouli. The hummus recipe is a variation of my Recipe #436722.

Provided by Robyns Cookin

Categories Low Cholesterol

Time P1DT1h15m

Yield 5 , 5 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup quinoa
1/2 cup water
1 bunch fresh parsley, finely chopped (in this dish I prefer the texture of the curly parsley)
4 large green onions, chopped
1 1/2 lemons, juice of
3 tablespoons olive oil
1 pinch black pepper
1 pinch salt
2 (15 ounce) cans garbanzo beans, drained but juice from one can reserved
2 large garlic cloves
2 limes, juice of
1/3 cup tahini paste
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1 tablespoon olive oil
2 large jalapenos
3/4 cup fresh cilantro (about 1/2 a bunch)
5 whole wheat pita bread
2 cucumbers, sliced

Steps:

Tabouli:.
Place quinoa in a fine-mesh wire strainer.
Rinse several times, rubbing the grains together to remove the bitter outer layer.
Place water and quinoa in a small saucepan.
Bring to a boil then reduce heat to a simmer and cover.
Cook for 10 to 15 minutes or until all water has been absorbed.
Let cool.
Once the quinoa has cooled completely, mix together with the rest of the ingredients.
Refrigerate for at least one hour or overnight.
Hummus:.
Add all ingredients, except for the reserved garbanzo bean juice, to the work bowl of your food processor.
Process until well blended.
While the processor is still running, slowly add reserved garbanzo bean juice through the feed chute until desired consistency is reached.
To Serve:.
Spread the hummus evenly onto 5 dinner plates.
Split the tabouli into 5 servings as well, and plop into the center of each plate on top of the hummus.
Serve with pitas and sliced cucumbers.

CILANTRO QUINOA TABOULI

CILANTRO QUINOA TABOULI image

Categories Salad Side Wheat/Gluten-Free

Number Of Ingredients 10

Ingredients

4 cups cooked quinoa
1 tsp. salt (maybe a little more?)
2 med. tomatoes
6 large green onions (or more if they're small)
1 bunch cilantro
2 roasted jalapenos
1/3 cup lime juice
1/4 cup olive oil
6 oz. queso fresco
1 can black beans (maybe try these next time?)

Steps:

Maybe a little less olive oil. I used 1/3 C last time, and that was too much. Combine everything but the cheese. Let salad cool before adding cheese.

CILANTRO TABOULI

Cilantro Tabouli image

Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!

Provided by robynmorgan

Categories Salad Grains Tabbouleh

Time 3h35m

Yield 6

Number Of Ingredients 11

Ingredients

2 ¼ cups water
1 cup bulgur wheat
2 tomatoes, seeded and finely chopped
2 green onions, sliced into thin slivers
¾ cup coarsely chopped fresh cilantro
2 cloves garlic, minced, or to taste
2 lemons, juiced
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon freshly cracked pepper
salt to taste

Steps:

Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 11.8 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 11.8 mg, Sugar 1.5 g

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the taste of your tabbouleh.
Chop the parsley and mint finely. This will help the flavors to meld together.
Don't overcook the bulgur. It should be tender but still have a slight bite to it.
Let the tabbouleh rest for at least 30 minutes before serving. This will allow the flavors to develop.
Serve tabbouleh with lemon wedges and additional chopped parsley and mint. This will allow your guests to adjust the flavors to their liking.

Conclusion:

Tabbouleh is a delicious and refreshing salad that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and healthy ingredients, tabbouleh is a surefire crowd-pleaser. So next time you're looking for a light and healthy meal, give tabbouleh a try!