My Tabouleh Recipes

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Steps:

• Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
• Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
• Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

Steps:

• Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.

Steps:

• Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
• Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

Steps:

• Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
• In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

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:

• Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid. To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings. In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.
• Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.
• Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils
• Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita. Morph 4: Serve as a small side salad with fish.

Steps:

• Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
• Combine minced onion pepper and salt.
• Set aside.
• In a large bowl, combine parsley, scallions and tomatoes,.
• Gently fold in the soaked or rinsed wheat.
• Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
• Refrigerate at least an hour before serving.
• Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
• I usually have a basket of mini pitas that we spoon our tabouleh on.

Steps:

• Soak the bulgar in a large bowl of warm water for one hour.
• take the seeds and core out of the peeled tomato and dice them very small. set aside for about an hour (do this while you soak the wheat so they are both ready at the same time).
• Line a mesh colander with a heavy paper towel, or a dishtowel and drain the wheat into it. Squeeze out as much liquid as you can.
• Now drain the tomato of any water it has collected.
• Toss all ingredients together in a large bowl and serve.

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.

Steps:

• Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
• Chop the parsley very finely and transfer to a medium bowl.
• Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
• Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
• Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
• Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
• Enjoy!