TABBOULEH SALAD
A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!
Provided by Galley Wench
Categories African
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine bulgur, boiling water, and salt in a bowl.
- Cover and let stand 15-20 minutes, or until bulgur is chewable.
- Add lemon juice, garlic, oil, and mint, and mix thoroughly.
- Refrigerate 2-3 hours.
- Just before serving add the vegetables and mix gently.
- Correct seasonings.
- Garnish with olives.
Nutrition Facts : Calories 132, Fat 7.1, SaturatedFat 1, Sodium 447.4, Carbohydrate 16.1, Fiber 4, Sugar 1.3, Protein 2.8
PRESERVED LIME TABBOULEH SALAD
I found this delicious looking salad from Cooking Light May 2010 issue. The magazine states that, "Preserved citrus is a key to many Moroccan and Middle Eastern dishes. Traditional recipes take weeks. Our version is ready in a few hours." They suggest serving this salad with grilled tofu steaks.
Provided by Enjolinfam
Categories Grains
Time 2h40m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- To make the quick Preserved Limes:.
- Combine all ingredients for the Quick Preserved Limes in a saucepan; bring to a boil. Reduce heat, and simmer 1 hour. Cool to room temperature; cover and refrigerate. Discard peppercorns, cinnamon, and bay leaf before using. Yield: 16 servings (serving size: 1 drained lime quarter).
- To make the Tabbouleh Salad:.
- Combine bulgur and 1 1/2 cups hot water in a medium bowl; let stand 1 hour. Drain. Combine bulgur, cucumber, and next 5 ingredients (through chickpeas) in a large bowl.
- Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.
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