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.
EASY TABBOULEH
This nourishing Middle Eastern salad comes together in a flash. Mix cooked bulgur with chopped tomatoes, parsley, mint, scallions, lemon juice, and olive oil, and serve at room temperature with pita wedges for a delicious lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 4 1/2 cups
Number Of Ingredients 9
Steps:
- Soak bulgur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
- Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.
Nutrition Facts : Calories 184 g, Fat 10 g, Fiber 6 g, Protein 4 g, Sodium 311 g
TABBOULEH
This fresh and healthy salad uses mostly herbs with a little bulgur wheat
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium
TABBOULEH PRIMAVERA
Make and share this Tabbouleh Primavera recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Put the blugur wheat in a bowl with boiling water, lemon juice and oil.
- Mix well,cover, and let sit one hour or until all the grains soak up all the liquid.
- Cook the fava beans and asparagus seperately in pans of boiling salted water for 3 minutes.
- Drain and refresh fava beans and asparagus under running cold water until cold.
- Dry on paper towels.
- Cut the asparagus in half lengthwise and diagonally in half again.
- peel and discard the outer skins of fava beans.
- Season the bulgur with salt and fresh ground pepper, then add all the vegetables, plus most of the lemon zest, mint leaves and chervil.
- Toss gently.
- Transfer the mixture to a salad bowl.
- Scatter the remaining zest, mint leaves and chervil, and toss gently.
- Advance preparation: cook and refresh fava beans and asparagus, slice scallions.
- zest and squeeze lemons up to one day ahead--cover and chill.
- Soak the bulugar wheat up to 8 hours before- you may add extra lemon juice and oil if it becomes to dry.
- Assemble up to an hour before.
Nutrition Facts : Calories 553.5, Fat 17.1, SaturatedFat 2.5, Sodium 44.1, Carbohydrate 83.7, Fiber 25.4, Sugar 8.1, Protein 28.3
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4.6/5 (11)Author Andy BaraghaniServings 4Estimated Reading Time 3 mins
- Place bulgur in a small bowl and cover with boiling water by 1". Let sit until bulgur is soft and tender, 20–30 minutes.
- Finely chop tomatoes and transfer to a large bowl (juices and all). Add lemon juice and bulgur to bowl; season with salt, then toss to combine.
- Rinse parsley under cold water and shake to get rid of excess water. Working in batches and starting at stem end, finely slice stems and leaves with your sharpest knife, making one even pass. This is so the parsley doesn’t get bruised or wilt and stays light in the salad (you should have about 4 cups).
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4.7/5 (190)Calories 172 per servingCategory Salad
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
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