Tabbouleh Salad With Marinated Artichokes Recipes

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 WITH MARINATED ARTICHOKES

Steps:

• In medium bowl, combine bulgur and boiling water; let stand 15-20 minutes or until bulgur has doubled in size and water has been absorbed.
• Drain artichoke hearts, reserving marinade in a small bowl; and cut in half. Add halved artichokes, tomato, onions, parsley and mint to bulgur. Add lemon juice and pepper to reserved marinade; mix well.
• Add marinade to bulgur mixture; toss gently to coat. Cover and refrigerate until serving time.

CAULIFLOWER ARTICHOKE TABBOULEH

Steps:

• Remove outer leaves from cauliflower and cut head into quarters. Grate on a large-holed box grater. Transfer any large pieces that fell or pieces you couldn't grate to a cutting board. Coarsely chop the odds and ends manually.
• Place all the grated cauliflower in a large bowl.
• Add the chopped parsley, mint, scallions, garlic and artichoke hearts.
• Dress with olive oil and lemon juice.
• Season to taste with salt and freshly ground black pepper.

TABBOULEH WITH ARTICHOKE

Steps:

• Combine chopped parsley and mint with the hydrated bulgar, chopped tomatoes, diced onion and chopped artichoke in a large mixing bowl.
• Add salt and black pepper. Squeeze in half the lemon juice and combine. This juice is directly absorbed by the other ingredients, especially the bulgar. Let stand a few minutes.
• Before serving, combine olive oil, salt and pepper, and the remaining lemon juice in a separate bowl. Whisk to a loose vinaigrette, pour over Tabbouleh mixture and toss thoroughly to dress.
• Serve with hearts of romaine, Belgian endive and/or toasted whole-wheat flat bread or pita.

TABBOULEH WITH MARINATED ARTICHOKES AND BABY SPINACH

Steps:

• MAKE THE MARINATED ARTICHOKES: Cut the stems off the artichokes. Place the stems and artichokes in a steamer basket set over 1 inch of simmering water. Cover and steam over moderate heat until the artichoke bottoms are tender when pierced with a knife, about 40 minutes. When cool enough to handle, pull the leaves off the artichokes and trim off any fibrous outer skin. Using a spoon, scrape out the hairy chokes. Quarter the artichoke bottoms. Peel the artichoke stems and cut them into 1/2-inch rounds.
• In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 40 seconds. Transfer to a spice grinder and let cool. Grind the cumin seeds to a powder and transfer to a large, shallow dish. Stir in the olive oil, vinegar and oregano and season with salt and pepper. Add the artichokes and coat well with the cumin marinade. Let stand at room temperature for 1 hour or refrigerate overnight.
• MAKE THE TABBOULEH AND SPINACH: In a large heatproof bowl, pour the boiling water over the bulgur. Cover and let stand until the water is absorbed and the bulgur is tender, about 40 minutes. Fluff with a fork. Stir in the olive oil, lemon juice, scallions, parsley, plum tomato and mint; season with salt and pepper. Cover and refrigerate for 1 hour, or until chilled.
• In a bowl, toss the cherry tomatoes with the spinach, feta and pine nuts. Spoon 2 tablespoons of the marinade from the artichokes over the salad and toss well; season with salt and pepper.
• Spoon the tabbouleh onto plates and surround with the artichokes. Top with the spinach salad and serve.