Tabouli Summer Mint Salad For 50 Recipes

Steps:

• Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
• Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

Steps:

• Put bulgur into a large bowl and cover with boiling water.
• Let stand 30 minutes.
• After 15 minutes, if the bulgur seems dry, add a little more boiling water.
• After 30 minutes, if it has extra water, drain it.
• While bulgur soaks, prepare parsley, mint, etc.
• After bulgur cools, add parsley, mint, onions and tomatoes.
• Stir to mix well.
• Cover and chill until serving time.
• Makes 50 servings.
• In a small bowl, whisk lemon juice, Canola Oil, salt and pepper.
• Pour over salad and toss.

Steps:

• Whisk oil, lemon juice, and garlic in small bowl to blend; set aside. Place bulgur in large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, parsley, green onions, and mint. Add oil mixture; toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. (Can be made 1 day ahead. Cover; chill.)

Steps:

• 1. This dish is best when flavors have had a chance to mingle. It can be made the night before. Soak 1 cup of bulgar wheat in 2 cups of distilled water for 30 to 60 minutes. While soaking, chop the scallions, tomatoes and cucumber. Drain bulgar and pat dry. Add vegetables, parsley, mint, Celtic Sea Salt, lemon juice and oil. Mix well. Cover and refrigerate at least one hour before serving.
• 2. Hint: You can change the flvor of Tabouli by adding or omitting different vegetables or seasonings. For example, 1 garlic clove, minced may be added. You can also vary the taste by using quinoa, couscous or prepared brown rice rather than the soaked bulgar wheat.

Steps:

• This recipe is a breeze if you have a food processor, a little more work if you don't.
• If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
• Repeat with green onions, and add it bowl.
• Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
• If you are making this for company, you might want to chop everything by hand.
• It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
• Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
• Drain and squeeze as dry as possible, and combine with vegetables.
• Drizzle with lemon juice and olive oil.
• Add salt and pepper to taste, and toss thoroughly.
• You can be quite generous with the pepper.
• Refrigerate for about an hour, taste, and adjust salt and pepper.
• In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.