Classic Tabbouleh Recipes

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Steps:

• Mix bulgar wheat and 1 tbsp olive oil in a bowl.
• Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
• Drain well in a strainer.
• Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
• Add salt and pepper to taste, and refrigerate until ready to serve.

Steps:

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Steps:

• Mix bulgur and boiling water in large bowl; cover. Let stand 20 min. or until bulgur is softened.
• Stir in oil, juice, garlic and salt until well blended.
• Add remaining ingredients; mix lightly.