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
Tabbouleh Libanaise. An authentic recipe for tabouli salad found on a Lebanese website (DownTownBeirut.com). Authentic tabouli is mostly parsley with very little bulgur at all.
Provided by MathMom.calif
Categories Onions
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- When I make this, I find that I can reduce the salt, lemon juice, and oil quite a bit, but I've posted the original ingredients list above for you to modify as desired.
- Wash chopped mint and parsley and then drain well.
- Wash the bulgur several times and drain.
- Soak the washed bulgur in the chopped tomatoes for about 20 minutes.
- Rub the chopped onion with salt.
- Mix all the ingredients in a bowl. Add olive oil and lemon juice and toss the mixture well.
- Serve with crisp lettuce leaves or fresh cabbage leaves, for scooping up the salad.
Nutrition Facts : Calories 156.9, Fat 13.8, SaturatedFat 1.9, Sodium 303.7, Carbohydrate 8.6, Fiber 2.2, Sugar 2.2, Protein 1.6
TABBOULEH WITH PASTA
This is a nice summer salad! I found this recipe on the side of a box of acini di pepe pasta and adjusted the recipe to MY liking! I hope you like it too! Cook time is for the pasta.
Provided by Theresa P
Categories Vegan
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine and mix cooked pasta with all vegetables.
- Combine the dressing ingredients and mix well.
- Pour the dressing over the pasta and vegetables and mix gently.
- Adjust with extra lemon or salt and pepper or olive oil to your taste.
- Chill until ready to serve.
- Stir before serving.
TABBOULEH
Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me :)
Provided by najwa
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Parsley, tomatoes and onions must be finely minced.
- Combine the parsley, tomatoes, and onions.
- Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
- Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
- Add the lemon mixture to the salad, mix and refrigerate till serving.
- Tabbouleh should be eaten within two days.
Nutrition Facts : Calories 35.5, Fat 0.5, SaturatedFat 0.1, Sodium 467.5, Carbohydrate 7.5, Fiber 2.5, Sugar 1.8, Protein 2.1
TABBOULEH WITH FRUIT
Be adventurous, taste fruit in a whole new way! Fresh fruit is spiced with an intriguing mixture and served with bulgur wheat. From Prevention Healthy Cooking. Note: You can also use couscous.
Provided by Annacia
Categories Raspberries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In medium bowl, combine orange juice and bulgur.
- Let stand 30 minutes or until bulgur is tender and softened.
- In small bowl, whisk together lemon juice, oil, cumin, cinnamon, salt and pepper.
- Drain bulgur and place in large bowl.
- Gently stir in tomato, cantaloupe, strawberries, blueberries, raspberries, onion, parsley and mint.
- Pour lemon juice mixture over salad tossing to coat well.
- Let stand at least 15 minutes to allow flavors to blend.
Nutrition Facts : Calories 212.7, Fat 4.6, SaturatedFat 0.6, Sodium 168.6, Carbohydrate 42.3, Fiber 9.4, Sugar 19.7, Protein 5
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