Basil And Red Pepper Tabbouleh Recipes

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TABBOULEH



Tabbouleh image

Provided by Molly O'Neill

Categories     project, salads and dressings

Time 4h15m

Yield Six servings

Number Of Ingredients 9

1 cup bulgur wheat
3 ripe tomatoes, finely chopped
1 cucumber, peeled, seeded and finely chopped
1/2 onion, minced
1/2 cup minced fresh mint
1/2 cup minted fresh flat-leaf parsley
Juice of 2 lemons
1/2 cup olive oil
Salt to taste

Steps:

  • Place the bulgur in a bowl with cold water to cover and allow it to soften for 2 to 3 hours. Wrap in a clean kitchen towel and drain.
  • Drain excess liquid from the tomatoes and cucumber. In a large bowl, combine the bulgur, tomatoes, cucumber, onion, mint and parsley. Add the lemon juice, oil and salt and mix well. Refrigerate for at least 1 hour.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 454 milligrams, Sugar 4 grams

VEGETABLE TABBOULEH WITH CHICKPEAS



Vegetable Tabbouleh With Chickpeas image

This vegetable-packed salad requires no cooking, other than boiling water to soak the bulgur wheat. Sweet tomatoes, crunchy cucumbers and crisp asparagus provide texture, while creamy chickpeas add heft. A tangy shallot-lemon vinaigrette brightens the dish and soaks into the bulgur as it sits, developing more flavor over time. The salad can be made a few hours ahead; for best results, toss the salad with half of the dressing and reserve the remaining half. When ready to serve, toss with the reserved dressing to freshen it up. It's a satisfying vegetarian main, a great side for roasted meats and fish, or an easy make-ahead picnic dish.

Provided by Kay Chun

Categories     dinner, lunch, salads and dressings, vegetables, main course

Time 30m

Yield 4 to 6 servings (about 12 cups)

Number Of Ingredients 14

1 1/4 cups medium bulgur wheat
Boiling water, as needed
Kosher salt and black pepper
2 tablespoons minced shallot
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon grated garlic
6 tablespoons extra-virgin olive oil
2 Persian cucumbers, thinly sliced
8 ounces asparagus, trimmed and sliced on the diagonal 1/8-inch-thick
8 ounces cherry tomatoes, halved
1 (15-ounce) can chickpeas, rinsed
4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes (optional)
1/2 cup coarsely chopped parsley

Steps:

  • In a medium bowl, combine bulgur wheat with enough boiling water to cover by 1 inch. Season lightly with salt and stir to combine. Cover tightly with a tight-fitting lid and let stand until tender, about 25 minutes. Drain well, pressing out excess liquid. Spread out on a baking sheet to cool.
  • Meanwhile, in a large bowl, combine shallot, mustard, lemon juice and garlic. Season with salt and pepper. While whisking constantly, slowly drizzle in oil until well blended.
  • Add remaining ingredients to the vinaigrette and toss to evenly coat. Once bulgur has cooled, add bulgur, season to taste with salt and pepper, and toss again. Transfer to a large serving bowl or platter to serve.

BASIL TABBOULEH



Basil Tabbouleh image

Categories     Salad     Herb     Tomato     Side     Mint     Basil     Cucumber     Summer     Bulgur     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 12

3/4 cup fine bulgur (such as Near East brand, available at many supermarkets)
3/4 cup minced red onion
1 teaspoon salt
1/2 teaspoon ground allspice
1 cup finely chopped fresh basil leaves
1 cup minced fresh parsley leaves
1/3 cup minced fresh mint leaves
1/2 cup finely chopped scallion
1/4 cup fresh lemon juice
1/4 cup olive oil
1 cup finely diced seeded cucumber
1 cup finely diced seeded tomato

Steps:

  • In a bowl wash the bulgur in several changes of cold water, letting it settle to the bottom before pouring off most of the water, until the water is clear and drain it in a large fine sieve. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let the bulgur soak for 1 hour.
  • While the bulgur is soaking, in a large bowl stir together the onion, the salt and the allspice and let the mixture stand for 30 minutes. Drain the bulgur in the sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion, the lemon juice, the oil, the cucumber, the tomato, and salt and pepper to taste, and toss the salad well.

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