Woo Woo Tabbouleh Sallye 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:

• Fill a cocktail shaker with ice then add the vodka, peach schnapps, cranberry juice and a few drops of lime juice. Shake really well then strain into a tumbler with extra ice. Garnish with a wedge of lime.

Steps:

• Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving.

Steps:

• Peel and quarter white onion Cut tomatoes into quarters Place these items in food processor and pulse until finely chopped Transfer to large mixing bowl
• Wash parsley, cut off stems Wash mint leaves Cut green onions, including green part into 2" pieces Place these items in food processor and pulse until finely minced Set aside
• Wash and rinse bulgur several times until water runs clear Add to tomato mixture and mix well Set aside for one hour to allow tomato juice to absorb into and expand the bulgur
• After an hour, add parsley mixture to bulgur mixture and stir to combine all ingredients Set aside
• Mix tomato paste, oil and lemon juice in bowl and whisk until thoroughly combined (Do not stint on mixing time or oil will separate) Fold into bulgur mixture until well coated Season to tase with salt, black and cayenne pepper.
• Note: Sometimes I substitute one bunch of cilantro for one of the bunches of parsley--it just gives a little extra kick to the dish.