Middle Eastern Bulgur Salad Recipes

Steps:

• In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.

Steps:

• In small bowl, pour water over bulgur. Let stand 30 minutes.
• Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes.
• Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates.
• Stir bulgur into bean mixture; spoon into tomatoes.

Steps:

• In small bowl, pour water over bulgur. Let stand 30 minutes.
• Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes. Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates.
• Stir bulgur into bean mixture; spoon into tomatoes.

Steps:

• Pour water into a medium saucepan with a tight-fitting lid. Add salt and bring to a boil over high heat. When water boils, add bulgur and remove from heat. Cover and let stand 30 minutes, or until all the water has been absorbed.
• In a large bowl, combine bulgur with all remaining ingredients and stir to mix thoroughly.
• This can be served at room temperature or chilled. Top with fresh parmesan or crumbled feta, if desired.

Steps:

• Measure out 1 cup bulgur into a bowl big enough to hold the finished salad. Add 1 cup boiling water, stir, and let bulgur soak until all the water is absorbed, about an hour and a half. While bulgur soaks, zest one lemon and put zest into a small bowl. Put the lemon juice into bowl, then add the garlic, and whisk in the olive oil. When bulgur has absorbed all the water, add the dressing to it, and let the bulgur marinate in the dressing while you chop herbs and veggies. Wash parsley and mint and spin dry or dry with paper towels. Chop herbs and slice green onions and stir into bulgur. Dice cucumbers and tomatoes into pieces about 1/2 inch, then gently stir into salad. Season the salad with salt and fresh ground black pepper to taste and serve. You can also chill this salad before serving, but bring the salad to room temperature before serving, as it really does have a fuller burst of flavor.