Garden Salad Tabouli 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.
GARDEN SALAD TABOULI
Make and share this Garden Salad Tabouli recipe from Food.com.
Provided by HappyCookingMommy
Categories Low Protein
Time 3h
Yield 10 1/2 cup servings
Number Of Ingredients 13
Steps:
- In medium bowl, pour boiling water over bulgur wheat.
- Let sit for 1/2 hour.
- Mix in shaker, oil lemon juice, salt, garlic powder, oregano and cayenne pepper and shake well.
- Mix bulgur wheat and vegetables, pour in oil mixture, stir well.
- Serve over a bed of lettuce.
- Best if refrigerated for several hours before serving.
Nutrition Facts : Calories 84.9, Fat 6.3, SaturatedFat 0.9, Sodium 291.6, Carbohydrate 7.1, Fiber 1.8, Sugar 1.4, Protein 1.4
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- In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
- Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
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