Overnight 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:

• 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:

• Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
• Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
• Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

Steps:

• Combine the steel-cut oats and salt to taste in a bowl and pour on 1 cup of boiling water. Let sit for 25 to 30 minutes. Drain through a strainer and press the oats against the strainer with the back of your spoon to extract water. Transfer to a bowl.
• Combine the lemon juice, salt to taste, cumin and olive oil and whisk together. Toss with the oats and let sit for at least 20 minutes or, preferably, cover and refrigerate overnight.
• Add the remaining ingredients, toss together and let sit for 10 to 15 minutes or longer (in the refrigerator if longer than 15 minutes) before serving.