Maurices Tabbouleh Recipes

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.

Steps:

• Prepare bulgur wheat according to package directions or, in a large bowl pour 1 cup boiling water over bulgar wheat. Cover with plastic wrap and let sit for one hour. In separate bowl combine tomatoes, cucumber, onion and garlic. Add the juice of one lemon. Add vinegar and oil. Toss to coat. Add mint and parsley. Season with salt and pepper to taste. Chill for at least one hour before serving.

Steps:

• Soak bulgur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
• Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.

Steps:

• Place the bulgur in a large bowl and cover with water by 3 inches; soak for 45 minutes. Drain and squeeze to remove excess water.
• Mix cucumbers, tomatoes, parsley, green onions, yellow onions, garlic, olive oil, lemon juice, salt, and ground black pepper together in a bowl.
• Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh at least 5 hours before serving.

Steps:

• Place the bulgur in a large bowl and cover with water by 3 inches; soak for 45 minutes. Drain and squeeze to remove excess water.
• Mix cucumbers, tomatoes, parsley, green onions, yellow onions, garlic, olive oil, lemon juice, salt, and ground black pepper together in a bowl.
• Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh at least 5 hours before serving.

Steps:

• Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
• Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
• Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

Steps:

• Place the bulgur in a large bowl and cover with water by 3 inches; soak for 45 minutes. Drain and squeeze to remove excess water.
• Mix cucumbers, tomatoes, parsley, green onions, yellow onions, garlic, olive oil, lemon juice, salt, and ground black pepper together in a bowl.
• Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh at least 5 hours before serving.

Steps:

• Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
• Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
• These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.

Steps:

• Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.