Mediterranean Tabouli Recipes

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., Meanwhile, place garlic on a double thickness of heavy-duty foil. Drizzle with 1/2 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes., Drain bulgur well; transfer to a large serving bowl. Stir in the shrimp, tomatoes, cucumber, onion, green onions, parsley and cilantro. Squeeze softened garlic into a small bowl and mash. Whisk in the lemon juice, salt, pepper and remaining oil; drizzle over salad. Toss to coat. Chill until serving.

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:

• Put the wheat into the water and soak for 30 minutes until reconstitued.
• Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
• Chill for 30 minutes.
• Before serving, add the rest of the ingredients.
• Mix and serve.

Steps:

• Prepare Multi-Grain Medley according to package directions, substituting broth for water. Cool.
• In a large bowl whisk together olive oil, lemon juice, shallots and mustard. Fold in Multi-Grain Medley and remaining ingredients. Season with salt and pepper to taste. If desired, top with feta cheese.