Tabouleh Salad Recipe

8 Aug

Gastroveggie hunted for recipes in Mediterranean this summer and found out this tabouleh recipe is a quite popular one. When you need an exotic recipe to spice up the menu without too much effort, here is a real star, tabouleh salad! This Levantine cereal salad made with bulgur wheat brings sunny colors to the buffets and provides a nice alternative to rice dishes with its low glysemic index. Below is the basic tabouleh recipe. It is possible to play with the flavor by adding different ingredients such as sun dried tomatoes, chickpeas or raisins for a sweet variation or all of them for a Mediterranean sweet&sour interpretation. 

If you are a fan of Mediterranean cuisine Gastroveggie also recommends a great blog with a huge collection of Mediterranean recipes:  

Ingredients (serving 4)

2 cups fine bulgur wheat

7 young onions, cut in fine slices

1 medium size white onion, cut in cubes

2 tomatoes, cut in cubes

3 medium size cucumbers (or 1 full size cucumber), cut in cubes

1 tablespoon tomatoe paste

1 tablespoon red pepper paste

2 cups hot water

1 tablespoon minced mint

½ bunch parsley, finely chopped

½ cup lemon juice

2 tablespoon olive oil

Salt and pepper for seasoning

Preparation Method

Place the bulgur in a large bowl. Melt the tomato and pepper paste in hot water and pour it over the bulgur. You need to allow 15-20 minutes till bulgur absorbs whole water and soften. Mix and check time to time and add some more hot water if you think bulgur is still too hard. Once you obtain the right softness mix all vegetables with bulgur. Finally add the mint and parsley with olive oil, lemon juice, salt and pepper. Serve cold.


Fried Vegetables Platter with Basil Tomato Sauce

25 Jul

It’s Monday. It’s getting hot, busy, hectic and moody. But today, I am craving for calories and oil to balance the grumpy Monday atmosphere, so I’ll go for fried vegetables. Although this sounds a bit contradictory, it is possible to make healthy fried food. Here are the tips:

  • Use healthy frying oil (such as sunflower oil)
  • Do not bread or batter the vegetables
  • Drain the excessive oil by placing the vegetables on a paper towel

Ingredients (serving 4):

4 Carrots, peeled and cut in 4 lengthwise

4 potatoes, peeled and sliced 

20 green chile peppers

2 mid-size zucchinis, sliced salted (to avoid bitterness) and sliced

1 Aubergine mid sized, 

For the sauce:

 3 ripe large tomatoes, peeled and cut in cubes

3 cloves of garlic, finely cut in rounds

1 tablespoon olive oil

1 teaspoon fresh basil leaves, finely chopped


Preparation Method:

Heat the oil in a frying pan. Fry the vegetables till they turn golden. Place them in a service plate. To prepare the sauce, heat the olive oil and sauté the garlic for less than a minute. Then add the tomatoes and cook till you obtain a homogenous sauce. Add basil leaves and cook for a minute more. Pour the sauce over the fried vegetables.







%d bloggers like this: