Brigittes Tabbouleh Salad Recipes

BRIGITTE'S TABBOULEH SALAD

Steps:

• Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put the couscous in a large heatproof bowl and pour the hot liquid over it. Add the oil, stir and cover with plastic wrap. Set aside.
• In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic, shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover and refrigerate for at least three hours and preferably overnight to allow the flavors to blend.

BRIGITTE'S TABBOULEH SALAD

Steps:

• Bring 1 cup water and tomato juice to a simmer in a small saucepan.
• Put the couscous in a large heatproof bowl and pour the hot liquid over it.
• Add the oil, stir and cover with plastic wrap; set aside.
• In another bowl, stir together everything except the hot sauce.
• Fluff the couscous with a fork, add to vegetables and mix.
• Finish with hot sauce to taste.
• Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
• Serve with extra hot sauce to taste.

TABBOULEH

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.

TABBOULEH SALAD

Steps:

• Cover by 1 inch with cold water: 1/2 cup bulgur wheat.
• Soak for 20 minutes to plump the grains, then drain in a sieve. While the bulgur is soaking, prepare the other ingredients. Chop: 1 1/2 large bunches of parsley (about 1 1/2 cups, chopped), 1 bunch of mint (about 1/3 cup, chopped), 1 bunch of scallions, white and green parts (about 1 cup, chopped).
• Mix the herbs in a large bowl with: 2 ripe medium tomatoes, cored and diced small.
• With your hands, squeeze the soaked bulgur to remove as much water as possible and mix it into the chopped herbs and tomatoes, along with: Juice of 1 lemon, Salt, 1/4 cup extra-virgin olive oil.
• Mix well. Taste and add more salt, lemon juice, or oil if needed. Let rest for about 1 hour before serving to allow the bulgur to absorb the flavors. If you like, serve garnished with romaine leaves to use as scoops for eating the salad.

BRIGITTE BARDOT'S TABBOULEH SALAD

Steps:

• Bring 1 cup water and tomato juice to a simmer in a small saucepan.
• Put the couscous in a large heatproof bowl and pour the hot liquid over it.
• Add the oil, stir and cover with plastic wrap; set aside.
• In another bowl, stir together everything except the hot sauce.
• Fluff the couscous with a fork, add to vegetables and mix.
• Finish with hot sauce to taste.
• Cover and refrigerate for at least 3 hours and preferably overnight to allow the flavors to blend.
• Serve with extra hot sauce to taste.