Tabbouleh Pea Salad Recipes

CHICKPEA TABBOULEH

Steps:

• Rinse the bulgur with cold water, and add it to a pan together with 2 cups of water.
• Cook until tender, then drain and rise again with cold water.
• Add the bulgur to a large bowl.
• Chop the parsley, tomatoes, green onions and mint, and add them to the bowl of bulgur.
• Season with salt, pepper, olive oil and lemon juice, adding more to taste if needed.
• Serve cold.

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-PEA SALAD

Steps:

• Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
• Place prepared bulgur in salad bowl and add peas and cheese.
• In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
• Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.

TABBOULEH AND CHICK PEA SALAD

Steps:

• Cover bulghur wheat with cold water by 1 inch above the grain. Soak for 30 minutes. When plump and tender, drain the grains, squeezing out as much water as you can with your hands. Set the grains in a double layer of cheesecloth and squeeze out even more water.
• Combine the bulghur wheat with chick peas, parsley, mint and scallions and tomatoes. In a small bowl combine lemon zest with olive oil and juice; season well with salt and pepper and stir into salad. Add more olive oil or lemon juice and serve immediately.

SPRING PEA TABBOULEH

Steps:

• Combine 3/4 cup bulgur and 1/4 teaspoon kosher salt in a medium bowl. Add 1 1/4 cups boiling water and stir, then cover and let stand until tender, 20 to 25 minutes. Drain any excess water. Stir in 1 cup each sliced snow peas and snap peas and 3 tablespoons each olive oil, rice vinegar and chopped parsley, mint and chives; season with salt and pepper.

CLASSIC TABBOULEH SALAD

Steps:

• Gather the ingredients.
• Put the bulgur in a medium bowl and sprinkle it with 1/2 teaspoon of the salt. Add the boiling water, cover, and let sit for 20 minutes (or up to 60 minutes depending on the brand) until softened.
• While the bulgar sits, make the dressing. Pulse the garlic in a food processor until minced, then add the olive oil and lemon juice and whirl into a dressing-like consistency. Or, whirl the olive oil, lemon juice, and garlic in a blender .
• Add the mint leaves, the remaining 1/2 teaspoon salt, and the pepper. Blend until the mint leaves are well worked into the dressing and the dressing is more or less smooth. Taste and add more salt and pepper, if you like.
• Remove the parsley leaves from the stems; discard the stems or save them for another use. Roughly chop the leaves. Core, seed, and chop the tomatoes. Peel, seed, and chop the cucumber. Set aside.
• Check the bulgur: It should have absorbed all of the water, but there may be a bit in the bottom of the bowl. It should also be tender to the bite. If it's not, stir, cover, and let sit for 10 more minutes. If it's tender and there's water in the bowl, either drain the bulgur in a fine-mesh sieve or lift it out with a slotted spoon and into a separate bowl.
• Pour the dressing over the bulgur and toss to combine well. Add the parsley and toss to combine well. Add the tomatoes and cucumber and stir to mix.
• Serve immediately or cover and chill (up to overnight). Enjoy.

VEGETABLE TABBOULEH WITH CHICKPEAS

Steps:

• In a medium bowl, combine bulgur wheat with enough boiling water to cover by 1 inch. Season lightly with salt and stir to combine. Cover tightly with a tight-fitting lid and let stand until tender, about 25 minutes. Drain well, pressing out excess liquid. Spread out on a baking sheet to cool.
• Meanwhile, in a large bowl, combine shallot, mustard, lemon juice and garlic. Season with salt and pepper. While whisking constantly, slowly drizzle in oil until well blended.
• Add remaining ingredients to the vinaigrette and toss to evenly coat. Once bulgur has cooled, add bulgur, season to taste with salt and pepper, and toss again. Transfer to a large serving bowl or platter to serve.

CHICKPEA MINT TABBOULEH

Steps:

• In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes., Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

TABBOULEH SALAD

Steps:

• Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
• Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
• Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

LEBANESE TABBOULEH

Steps:

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.