Chicken and Feta Tabbouleh Recipe (2024)

FAQs

How do you keep tabbouleh from getting soggy? ›

1) Salt your tomato and cucumber, and drain off the excess juice. Fortunately, this doesn't take any extra time. Tomato and cucumber release a lot of moisture when they're exposed to salt, and will make your tabbouleh way too watery if you do not drain it off.

Tabbouleh is a healthy, vegetarian food that has no cholesterol, is low in fat, and high in fiber, vitamins, and much more. Plus, it makes great use of the backyard gardener's abundance of parsley, mint, tomatoes and cucumbers. This vegan dish can be made gluten-free by substituting quinoa for bulgur wheat.

The Origin of Tabbouleh

Variations of tabbouleh can be found throughout the Middle East and beyond, from the Armenian 'eetch' to the Turkish 'kisir' right through to the Cypriot 'tambouli'. Lebanese immigrants even introduced a version of tabbouleh to the Dominican Republic known as 'tipile'.

You can serve it as an appetizer with hummus, romaine lettuce leaves, pita bread and falafel or as a side dish for cookouts. It's also delicious served with some protein for a light lunch or dinner. Chickpeas, black beans or my apple cider vinegar chicken would all be tasty additions.

Because of its ingredients, tabouli will last in the refrigerator for up to four days, so make sure you eat it before then.

Let the tabouli salad sit in the fridge a good 1-2 hours before serving, allowing the bulgar to soak up the juices from the tomatoes and lemon, and the parsley to soften and lose any bitterness.

Digestive Benefits: Tabouleh is packed with ingredients that promote digestion and gut health. Parsley, the star herb in this salad, is rich in vitamins, minerals, and fiber, aiding in digestion and supporting detoxification processes.

Recipes like our Spiced Grilled Chicken with Cauliflower "Rice" Tabbouleh and Roasted Salmon with Smoky Chickpeas & Greens are low in sodium and saturated fat, which is great for healthier blood pressure.

It's great for your digestive health and skin. Some versions of tabbouleh tend to be heavier on the bulgar wheat, whereas traditionally the parsley is the main feature.

Tabouli is a great side that I could eat every day. I love the textures from the bulgar wheat and chopped vegetables. The flavors are bold from the fresh herbs and lemony dressing. I find that tabouli is so versatile that I enjoy it along so many different mains like grilled chicken, steak, and shrimp.

Is Tabouli healthy to eat everyday? ›

Looking for a fresh salad to lighten up your lunch or dinner menu? Tabouli (or Tabbouleh), is an excellent option! Packed with fiber, vitamins, and minerals, the bulgur wheat-based salad is easy to make and great for your heart!

Tabbouleh (Arabic: تبولة, romanized: tabbūla), also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked uncooked bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper.

Tabbouleh is a traditional salad originating from the Levant region, particularly Lebanon and Syria. Its roots can be traced back the Arab world, where it was part of the everyday diet in rural areas. This dish's development was closely tied to the agricultural practices and available resources in these regions.

While the classic tabbouleh recipe includes bulgur wheat, alternative versions can be made without it, using substitutes like quinoa, couscous, or even omitting the grain entirely. These variations allow for dietary restrictions or personal preferences while still maintaining the essence of the dish.

Tabbouleh (also spelled tabouli or tabouleh) is a Middle Eastern salad made from fresh herbs and bulgur wheat. We love this version for picnics and mezze platters. Make it up to 3 days in advance, and serve it chilled or at room temperature.

Tabbouleh is best when consumed fresh. Try to make just enough that you'll consume within a day or two, if possible. Store-bought tabbouleh should be kept sealed until you're ready to eat it, then refrigerated and consumed within two days after opening.

While the classic tabbouleh recipe includes bulgur wheat, alternative versions can be made without it, using substitutes like quinoa, couscous, or even omitting the grain entirely. These variations allow for dietary restrictions or personal preferences while still maintaining the essence of the dish.