Mytabouleh Recipes

Steps:

• Soak the bulgar in a large bowl of warm water for one hour.
• take the seeds and core out of the peeled tomato and dice them very small. set aside for about an hour (do this while you soak the wheat so they are both ready at the same time).
• Line a mesh colander with a heavy paper towel, or a dishtowel and drain the wheat into it. Squeeze out as much liquid as you can.
• Now drain the tomato of any water it has collected.
• Toss all ingredients together in a large bowl and serve.

Steps:

• Toss everything together in a bowl and add salt and pepper to taste. Let salad sit for about an hour before serving.

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:

• Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid. To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings. In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings.
• Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh.
• Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils
• Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita. Morph 4: Serve as a small side salad with fish.

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:

• In a medium bowl soak the bulgur in the boiling water for 1 hour. Drain the bulgur well, pressing out the excess water through a fine strainer or cheesecloth. Add the tomatoes, scallions, parsley and mint to the bulgur. Combine the ingredients well. Toss the bulgur mixture with the dressing ingredients. Refrigerate for 1 hour before serving.;
• ;

Steps:

• Parsley, tomatoes and onions must be finely minced.
• Combine the parsley, tomatoes, and onions.
• Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
• Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
• Add the lemon mixture to the salad, mix and refrigerate till serving.
• Tabbouleh should be eaten within two days.

Steps:

• Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
• Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
• Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

Steps:

• Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
• Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
• After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
• Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
• Add the tomatoes, red pepper, scallions and capers. Toss to combine.
• Lightly stir in the parsley, optional mint leaves, and the pistachios.
• Taste and adjust for seasoning.
• Serve cool or at room temperature.

Steps:

• Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
• Combine minced onion pepper and salt.
• Set aside.
• In a large bowl, combine parsley, scallions and tomatoes,.
• Gently fold in the soaked or rinsed wheat.
• Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
• Refrigerate at least an hour before serving.
• Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
• I usually have a basket of mini pitas that we spoon our tabouleh on.

Steps:

• When I make this, I find that I can reduce the salt, lemon juice, and oil quite a bit, but I've posted the original ingredients list above for you to modify as desired.
• Wash chopped mint and parsley and then drain well.
• Wash the bulgur several times and drain.
• Soak the washed bulgur in the chopped tomatoes for about 20 minutes.
• Rub the chopped onion with salt.
• Mix all the ingredients in a bowl. Add olive oil and lemon juice and toss the mixture well.
• Serve with crisp lettuce leaves or fresh cabbage leaves, for scooping up the salad.

Steps:

• Pour 1 cup boiling water over bulgur with 1/4 teaspoon salt in a bowl. Cover and let stand until tender, 20 to 30 minutes. Drain in a sieve, pressing to remove excess liquid.
• Toss bulgur with remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.