Tabbouleh Tabouli Recipes

Steps:

• In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.

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.

Steps:

• Grate 1 head cauliflower into grain-size pieces with a box grater. Toss with 2 diced plum tomatoes, 1/3 cup lemon juice, 3 tablespoons olive oil, 2 tablespoons soy sauce, 2 chopped scallions, 1 bunch chopped parsley and 2 tablespoons chopped mint in a large bowl. Season with salt and pepper.

Steps:

• Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
• In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

Steps:

• Soak 120g fine bulgur wheat in cold water for 15 mins. Drain well, put in a bowl and mix with 75ml olive oil and 4 tbsp lemon juice. Cover and leave for 30 mins to soften. When ready to serve, deseed and finely chop 5 tomatoes and add with 4 finely sliced spring onions and a good handful each of chopped flat-leaf parsley and chopped mint leaves. Finally, stir in another 75ml olive oil and 4-5 tbsp lemon juice and season well.

Steps:

• Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
• Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
• While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
• Stir in cooked quinoa and salt. Mix well.
• Let tabouli sit in the refrigerator for a day to blend flavors.
• Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

Steps:

• Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
• Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
• Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
• Place over the cool bourghul and mix well.
• Serve.
• Refrigerate any left overs for about 2-3 days.

Steps:

• This recipe is a breeze if you have a food processor, a little more work if you don't.
• If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
• Repeat with green onions, and add it bowl.
• Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
• If you are making this for company, you might want to chop everything by hand.
• It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
• Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
• Drain and squeeze as dry as possible, and combine with vegetables.
• Drizzle with lemon juice and olive oil.
• Add salt and pepper to taste, and toss thoroughly.
• You can be quite generous with the pepper.
• Refrigerate for about an hour, taste, and adjust salt and pepper.
• In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.

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 bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
• Add onions, parsley, mint, and tomatoes and mix well.
• Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again 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:

• In a small bowl add bulgar wheat and let soak in approximately 1/2 to 1 cup of very hot water for about 10-15 minutes or until water is soaked up and bulgar and puffed up.
• If after bulgar has puffed up and soften there is still water left, just discard water and squeeze bulgar to get rid of any excess water.
• This step is very important!First three ingredients must be minced very finely.
• In a medium bowl, add all ingredients together and stir well.
• If the salad seems dry even though flavorful, either add a bit more lemon juice if in need or a few tbsp of water, then adjust salt e.t.c per taste.
• Let sit in the fridge for about 1 hour for the flavors to meld.
• Enjoy!

Steps:

• Bring a pot of lightly salted water to a boil. Add the bulgur wheat, lower the heat to a simmer, and cook, uncovered, for about 10 minutes, or until all the liquid is absorbed. Set aside to cool.
• In a large bowl, combine the parsley, cucumber, tomatoes, mint, olive oil, garlic, lemon juice, salt, and pepper to taste. Add the cooled bulgur and mix thoroughly.
• Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking pan with parchment or a silicone baking mat.
• Add the flour and cornstarch to the Tabbouleh Salad mixture. Knead until well incorporated. If your mixture is too wet, add a little more flour.
• Form into 10 patties. Bake for 40 to 45 minutes, flipping halfway through, until firm and just beginning to brown. You can eat them just like this, but they get extra yummy if you panfry them in a little sesame oil after you bake them, just to get a little golden crispy crust!