Tabouli Primavera Recipes

BEST TABBOULEH

Steps:

• Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
• Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you're ready to mix the salad.
• To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems-you can do this by hand, but it's much easier in a food processor with the standard "S" blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
• Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn't too watery). Add the strained cucumber and tomato to the bowl.
• In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary-add another tablespoon of lemon juice for zing, or salt for more overall flavor.
• If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

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.

TABOULI PRIMAVERA

Steps:

• Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry.
• In another large bowl, combine tomatoes, carrots, feta cheese, olives, basil, lemon juice, oil and salt. Add bulgur and toss to coat.

TABBOULEH PRIMAVERA

Steps:

• Put the blugur wheat in a bowl with boiling water, lemon juice and oil.
• Mix well,cover, and let sit one hour or until all the grains soak up all the liquid.
• Cook the fava beans and asparagus seperately in pans of boiling salted water for 3 minutes.
• Drain and refresh fava beans and asparagus under running cold water until cold.
• Dry on paper towels.
• Cut the asparagus in half lengthwise and diagonally in half again.
• peel and discard the outer skins of fava beans.
• Season the bulgur with salt and fresh ground pepper, then add all the vegetables, plus most of the lemon zest, mint leaves and chervil.
• Toss gently.
• Transfer the mixture to a salad bowl.
• Scatter the remaining zest, mint leaves and chervil, and toss gently.
• Advance preparation: cook and refresh fava beans and asparagus, slice scallions.
• zest and squeeze lemons up to one day ahead--cover and chill.
• Soak the bulugar wheat up to 8 hours before- you may add extra lemon juice and oil if it becomes to dry.
• Assemble up to an hour before.

RAVIOLI PRIMAVERA

Steps:

• Prepare ravioli according to package directions. Meanwhile, in a large skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute longer or until garlic is tender. , Stir in broth. Simmer, uncovered, for 2 minutes. Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender. Drain pasta. Add to vegetables mixture; toss to coat.