Basil Tabbouleh Recipes

QUINOA TABBOULEH

Steps:

• Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
• Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.

BASIL TABBOULEH

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.

TABBOULEH II

Steps:

• Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
• Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

LOBSTER TABBOULEH WITH BASIL

Steps:

• In a medium saucepan place the chicken stock, butter, and the first 1/4 teaspoon of salt.
• Bring the liquid to a boil and then remove the pan from the heat.
• Add the couscous, cover the pan, and let it sit for 5 minutes.
• Transfer the couscous to a glass bowl and let it cool.
• In a small bowl place the basil, garlic, olive oil, and the second 1/4 teaspoon of salt.
• Mix the ingredients together and set the sauce aside.
• In a large saucepot place 4" of water and bring it to a boil over high heat.
• Add the lobsters and let them cool.
• Remove the lobster meat from the tails and claws.
• Remove and discard the intestinal tract from each tail.
• Cut the lobster meat into 1/2" pieces.
• In a medium bowl place the lobster pieces and 6 tablespoons of the basil-oil mixture.
• Toss the ingredients together so that the lobster is well coated.
• Set it aside.
• In another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture.
• Toss the ingredients together well to make the tabbouleh.
• In the center of each of 4 individual serving plate place a mound of the tabbouleh.
• Arrange the lobster pieces around the edge.