Tabbouleh I Recipes

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:

• 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:

• Soak Bulgur (cracked wheat) in water and drain.
• place Bulgur in a large bowl and add juice of one lemon to Bulgur and mix.
• leave bulgur sitting until water and lemon juice is absorbed (around 45 minutes).
• Add all remaining ingredients to Bulgur and mix well. add more lemon juice or salt if desired.
• Serve over fresh lettuce leaves.

Steps:

• Rinse the bulgur wheat in cold running water and soak in a bowl of cold water for 20 minutes. Drain and place in a large bowl.
• Add the tomatoes, scallions, parsley, cucumber, and mint. Toss together.
• Whisk together the lemon zest and juice, olive oil, and salt. Stir the dressing into the salad to fully combine.

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

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:

• 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.