Tabouli Salad Recipes

Steps:

• Cook the bulgur as the label directs; cool. Transfer to a large bowl, then stir in the remaining ingredients; season to taste.

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:

• Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
• Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
• Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

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:

• Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
• Add onions, parsley, mint, and tomatoes and mix well.
• Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.

Steps:

• Soak bulghur in water for 2 hours.
• Add the minced garlic, chopped onion, chopped parsley, chopped mint leaves and mix well.
• Add the Italian dressing [or make your own dressing of 1 part vinegar to 3-4 parts olive oil or safflower oil].
• Gently fold in the chopped tomatoes.
• Refrigerate to chill [you can put this in the freezer for 30 minutes if you want to chill it fast!].

Steps:

• Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
• Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.