How to make homemade tabbouleh that enhances the flavors of summer? 5 indispensable recipes to diversify the menu

Running out of ideas to update your summer menu? Don’t worry because you’ve come to the right place where gourmet and original offerings are in abundance. In the program today? Easy tabbouleh recipes that enhance the summer flavors and give the body a good nutritional intake. So how do you make homemade tabbouleh this summer? Focus on our five test recipes right away.

The gluten-free tabbouleh recipe to make this summer

Thanks to the gluten-free recipes, people with allergies and intolerances to this protein can also enjoy delicious and healthy dishes. Here’s our gluten-free tabbouleh suggestion to make in no time!

Ingredients to get:

  • 230gm cooked white quinoa
  • 1 bundle chopped parsley
  • chopped green onion
  • 3-4 medium tomatoes, chopped
  • 1-2 tablespoons dried mint or a few chopped fresh mint leaves
  • 1 small green or red bell pepper, chopped
  • Salt and pepper to taste
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • Juice 1-2 lemons to taste

Preparation instructions:

First, start by cooking the white quinoa. Then let it cool and transfer it to a bowl. Then add the parsley, onion, tomato and pepper. Mix well. Sprinkle with spices, salt and pepper to taste. Pour in lemon juice to your preference and mix again. Consume right away or refrigerate for up to 2 days.

Without cooking the bulgur with mint tabbouleh recipe, the idea of ​​the summer meal

Ingredients :

  • 1/2 cup bulgur
  • 2 cups cleaned parsley
  • 1/2 cup finely chopped fresh mint leaves
  • 1/3 cup extra virgin olive oil
  • 4 tablespoons lemon juice
  • Salt and pepper to taste
  • 250g cherry tomatoes, halved
  • Small cucumber, cut into cubes
  • 1/4 red onion, diced
  • 1 cup pitted olives
  • 1/2 cup crumbled feta cheese

Homemade tabbouleh recipe for a summer meal

How to prepare:

First, soak the bulgur. To do this, put it in a large heat-resistant bowl and cover it with half a cup of boiling water. Mix well and leave for 30 minutes. Second, finely chop the parsley using a knife or in a food processor. Add the chopped parsley and mint to the soaked bulgur and mix everything together. Third, prepare the sauce by mixing olive oil with lemon juice. Add salt and pepper. Sprinkle it over the tabbouleh to moisten it well, but don’t add too much. Cover and put in the fridge until ready to serve.

Before adding the vegetables, olives, and feta, stir the tabbouleh and enjoy. If necessary, add more sauce or salt and pepper. Garnish with mint leaves and serve.

The original tabbouleh recipe to prepare the day before

How to make corn nectarine tabbouleh, a summer meal idea

If you love experimenting with the kitchen, the following summer tabbouleh recipe is for you. Here are the components you’ll need:

  • 1 cup bulgur
  • 2 fresh corn cobs, grilled or steamed (without the kernels)
  • 2 ripe nectarines, cored and cut into cubes
  • 1/2 cup red onion cut into cubes
  • 1/2 cup diced cucumber
  • 3 finely chopped green onions
  • 1/2 cup chopped coriander
  • 1/4 cup chopped mint
  • Lemon juice
  • 1/2 teaspoon white balsamic vinegar (optional)
  • 2 cloves minced garlic
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

instructions :

To prepare tabbouleh at home, start by making bulgur. Put it in a large bowl and add boiling water. Leave it for 30-45 minutes before draining. Then add the corn, nectarines, onions, cucumbers, coriander and mint. Mix well. In a small bowl, whisk lemon juice, white balsamic vinegar (if using), garlic, and olive oil together. Generously salt and pepper. Pour the sauce over the salad and stir the mixture. If necessary, add more salt or pepper.

Easy tabbouleh recipes with the idea of ​​the summer green lentil meal

Healthy, fun, gluten-free and packed with nutrients, this easy tabbouleh recipe makes a great lunch or side dish. Check out the ingredients below:

  • 1 cup green lentils
  • 2 cups water or vegetable broth
  • 1/2 teaspoon salt
  • 1/2 yellow or red onion, cut into small cubes
  • Juice and zest of one lemon (about 2 tablespoons of juice)
  • 1 large tomato, cut into cubes
  • 1 large cucumber, cut into cubes
  • 2 tablespoons olive oil
  • 1 cup finely chopped parsley
  • 1/4 cup fresh mint leaves, chopped
  • Salt and pepper to taste

Preparation steps:

  1. Cook lentils in water or vegetable broth according to package directions. Season with salt, then remove from heat to cool before adding the rest of the ingredients.
  2. In a large bowl, combine onion with lemon juice. Stir and leave to soak for a few minutes.
  3. Finally, mix all the ingredients together, salt and pepper to taste.

The original tabbouleh recipe with strawberries and quinoa is a summer meal idea

Ingredients :

  • 1 cup quinoa
  • 1 1/4 cup water
  • 450g finely chopped strawberries
  • 2 cups cucumber, finely chopped
  • ¼ red onion, finely chopped
  • 1 cup chopped fresh mint
  • 1 cup chopped parsley
  • 4 tablespoons olive oil
  • 1 tablespoon of red wine vinegar
  • 2-3 tablespoons of fresh lemon juice
  • Salt and pepper to taste

Prepare :

Rinse well and drain the quinoa. Put them in a medium saucepan and pour 1 cup of water over them. Bring the mixture to a boil, cover and reduce heat. Let it cook for 15 minutes. Turn off the heat and leave covered for another 5 minutes. Transfer the quinoa to a large bowl and stir in the strawberries, cucumber, onion, mint, and parsley. Finally, sprinkle in olive oil, red wine vinegar, and salt and pepper to taste and mix well. To add more flavor to your homemade tabbouleh, feel free to add goat cheese, feta, avocado, or toasted pistachios.

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