Bulgur Parsley And Mint Salad Recipes

BULGUR, PARSLEY, AND MINT SALAD

Bulgur, Parsley, and Mint Salad image

Categories Salad Herb Tomato Appetizer Side No-Cook Picnic Low Cal Dinner Lunch Buffet Mint Cucumber Summer Chill Parsley Bulgur Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 13

Ingredients

1 1/4 cups fine or medium bulgur
1 1/4 cups water
1 red onion
1 1/4 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
5 cups packed fresh flat-leafed parsley leaves (about 3 large bunches)
1 1/2 cups packed fresh mint leaves (about 1 large bunch)
1 bunch scallions
1/2 small English cucumber
1/2 pound vine-ripened tomatoes
1/3 cup fresh lemon juice
1/3 cup olive oil

Steps:

In a bowl combine bulgur and water. Soak bulgur 1 hour and 15 minutes. Bulgur may be prepared 1 day ahead and chilled, covered.
Mince enough onion to measure 1 cup and in a bowl stir together with salt, allspice, and cinnamon. Let onion mixture stand 30 minutes. Finely chop parsley and mint. Finely chop enough scallion greens to measure 2/3 cup. Quarter and seed cucumber and tomatoes and thinly slice. In a bowl toss together all salad ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered.

BULGUR SALAD WITH CUCUMBER, DILL, AND MINT

Bulgur Salad with Cucumber, Dill, and Mint image

Categories Salad Side Vegetarian Mint Cucumber Summer Dill Parsley Bulgur Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 cup bulgur (cracked wheat)
1 cup fresh lemon juice
2/3 cup extra-virgin olive oil
5 garlic cloves, minced
3 medium cucumbers, peeled, seeded, cut into 1/4-inch pieces
2 cups finely chopped fresh parsley
8 green onions, thinly sliced
1/2 cup chopped fresh dill
1/3 cup chopped fresh mint

Steps:

Place bulgur in large bowl. Whisk lemon juice, oil and garlic to blend in small bowl; pour over bulgur. Mix in cucumbers, parsley, green onions, dill, and mint. Cover and chill until bulgur is tender, about 6 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Keep chilled.) Serve cold or at room temperature.

BULGUR AND MINT SALAD

Bulgur and Mint Salad image

Provided by Jacques Pepin

Categories weekday, salads and dressings

Time 4h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups bulgur wheat
1 1/2 cups lightly packed mint leaves
1 1/2 cups lightly packed parsley
1 large carrot (about 8 ounces), peeled and grated into strips on the large-hole side of cheese grater (about 3/4 cup)
6 scallions, cleaned and minced (about 3/4 cup)
4 cloves garlic, peeled, crushed and minced (about 1 tablespoon)
1 1/2 teaspoons salt
1 1/2 teaspoons Tabasco sauce
1/3 cup lemon juice
1/3 cup corn oil

Steps:

Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
Serve at room temperature.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams

TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)

Tabouli (Lebanese Bulghur, Parsley, and Mint Salad) image

Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own. This is my cousin's recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it "to make it different". I agree with her wholeheartedly. This doesn't need anything else; just season it well with the salt, pepper, lemon, and olive oil.

Provided by Toby Jermain

Categories Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 cup medium Bulgar wheat (#2)
2 -3 bunches parsley, stemmed and chopped, depending on size
1 -2 bunch fresh mint leaves, finely chopped, depending on size, more to taste
2 bunches green onions, chopped
4 -5 ripe firm tomatoes, partially seeded and chopped
3 -5 lemons, juice of, to taste
1/2 cup extra virgin olive oil, to taste
salt & fresh ground pepper

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.

Nutrition Facts : Calories 218.3, Fat 18.4, SaturatedFat 2.5, Sodium 14.5, Carbohydrate 13.6, Fiber 3.6, Sugar 3.8, Protein 2.6

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