TABBOULEH
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.
LEMON-MINT AND TABBOULEH SALAD
An easy Lemon-Mint and Tabbouleh Salad. If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets) from two boxes of wheat salad mix, found in the rice and pasta section of the supermarket.
Categories Salad Herb Side Vegetarian Quick & Easy Lemon Spring Bulgur Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)
LEMON & PARSLEY TABBOULEH
Tabbouleh is a classic Lebanese bulghar wheat salad - with this recipe adding couscous to the mix
Provided by Good Food team
Categories Dinner, Main course
Time 16m
Number Of Ingredients 14
Steps:
- Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.
- If you've used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.
- To make with goat's cheese, mix the crumbled goat's cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
- To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.21 milligram of sodium
LEMON TABBOULEH WITH RED BELL PEPPER
Make and share this Lemon Tabbouleh With Red Bell Pepper recipe from Food.com.
Provided by dicentra
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the bulgur in a medium bowl and stir in the boiling water. Let stand for 15 minutes, then add the lemon juice.
- Cover and let plump overnight at room temperature.
- Stir in the red pepper, scallions, parsley, olive oil, salt and pepper. Serve at room temperature.
Nutrition Facts : Calories 268.5, Fat 14.2, SaturatedFat 2, Sodium 602.8, Carbohydrate 33.9, Fiber 8.3, Sugar 2.8, Protein 5.6
LEMON LOVERS' TABBOULEH
A middle eastern salad, that is so good! Especially if you like a lemon overload. From Quick and Simple.
Provided by Marz7215
Categories Low Protein
Time 20m
Yield 1 salad bowl, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine bulgar and cold water. Stir well and set aside until liquid is absorbed about 10 minutes.
- Meanwhile in a small bowl, combine lemon juice, cumin, salt and pepper to taste, whisk in olive oil. Add to bulgar and set aside until liquid is absorbed. about 15 minutes.
- Add parsley, cucumber, tomatoes, mint and green onions and toss well. Cover and chill thoroughly.
Nutrition Facts : Calories 104.4, Fat 7.5, SaturatedFat 1.1, Sodium 245.3, Carbohydrate 9.1, Fiber 2.4, Sugar 1.6, Protein 1.8
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