Tabouli Primavera 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:

• In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.

Steps:

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

Steps:

• In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.
• If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.
• This step is very important!First three ingredients must be minced very finely.
• In a medium bowl, add all ingredients together and stir well.
• If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.
• Let sit in the fridge for about 1 hour for the flavors to meld.
• Enjoy!

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.