Recipe Favorites: Kalyn's Tabbouleh with Almonds

Has anyone noticed there's a new section in the recipe archives? Recipe Favorites is where you'll find the recipes I've enjoyed so much that I've featured them as favorites on Kalyn's Kitchen. Tabbouleh (also spelled tabbouli and tabouli) is something I've loved for a long time, especially in the summer when I have plenty of fresh parsley and mint from my garden. Some people may turn their nose up at the fact that I use a seasoned mix that comes in a box for the bulgur mixture, and add my own fresh ingredients, but the taste of this tabbouleh can't be beat.

In America many versions of this middle eastern salad have lots of bulgur in proportion to other ingredients, but in traditional recipes there is quite a bit of parsley, mint, and possibly chopped tomatoes and cucumbers, and not much bulgur. I prefer the more traditional way of making it, with lots of parsley in particular, and I don't like cucumbers or tomatoes in my tabbouleh, but you can certainly add them if you'd like. For many years now I've loved the addition of slivered almonds, although they are certainly not traditional, except maybe around here. If you like tabbouleh, I guarantee you'll love tabbouleh with almonds.

Kalyn's Tabbouleh with Almonds
(Makes 4 - 6 servings, this is how I have made tabbouleh for many years.)

1 cup tabbouleh mix (Fantastic Foods brand is my favorite, or use bulk mix from the health food store)
7/8 cup water
1/4 cup olive oil
1 T fresh lemon juice
1 cup finely chopped fresh parsley (measure after chopping)
1/2 cup finely chopped fresh mint (measure after chopping)
2 cups slivered almonds (or less, to taste)
Spike seasoning to taste, about 1-2 tsp. (highly recommended, I would never leave this out)
Vege-sal or salt to taste

Mix dry tabbouleh mix, water, olive oil, and lemon juice in a container with a lid and let sit in refrigerator several hours.

When ready to make salad, wash parsley, then mint, in salad spinner then chop finely with large chef's knife or in food processor. Mix mint and parsley into tabbouleh mixture. Stir in almonds, Vege-sal and Spike. Will keep for 1-2 days in refrigerator, but best eaten fresh. (After it's been in the fridge I sometimes add a little more olive oil and Spike to perk it up.)

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South Beach Suggestions:

Bulgur wheat would be considered a "good carb" making this salad an excellent choice for phase two or three of the South Beach Diet, especially if prepared the more traditional way with lots of fresh herbs in proportion to the other ingredients. This would taste great with anything from the grill, such as Very Greek Grilled Chicken or Grilled Spicy Tuna. You could add Middle Eastern Tomato Salad (another recipe favorite!) for the perfect combination to go with it.

More Versions of Tabbouli, Tabouli, or Tabbouleh!
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Making Tabbouleh from Desert Candy
Turkish Tabbouleh from Almost Turkish Recipes
Pesto Tabouli from Fat Free Vegan Kitchen
Tabbouleh with Heirloom Tomatoes and Shiso from Just Hungry
Beetroot Tabouli from The Laughing Gastronome
Chicken Tabouli Salad from Dani Spies
Couscous Tabbouleh from Once Upon a Feast
No-Cook Tabbouleh from A Veggie Venture

Things you might want to know:
You can get Kalyn's recipes by e-mail.
There's a great way to print recipes on Kalyn's Kitchen.
It's easy to find out who's hosting Weekend Herb Blogging this week.
There are actual rules for Weekend Herb Blogging.
Here is another place where I write more about food.

Tags:
Food Recipes Cooking South Beach Diet Recipes
Low Carb Recipes Low Glycemic Index Recipes
Diabetes Friendly Recipes