Time 25m Yield 7 servings Number Of Ingredients 9 Steps:
Instructions
Time 20m Number Of Ingredients 9 Steps:
Wash the bulgur wheat in a colander. In a medium bowl, soak the bulgur in very hot water for 15 minutes. Drain very well in a colander and then squeeze the bulgur wheat by hand to get rid of any excess water. Put aside. Chop the parsley very fine. Put in a bowl. Chop the mint very fine and put it in the bowl mixing it with the parsley to prevent the chopped mint from turning to black. Chop the tomatoes into small cubes and pour them with their juice on the parsley-mint mix. Mince the onion very fine. Season with pepper and salt. Leave it for 30 seconds then squeeze the chopped onion by hand to get rid of its water. Put over the tomato mixture. Add the bulgur and season with salt. Now add the lemon juice and olive oil and mix. Usually, tabbouleh is tasted before being served to see whether it needs more salt or lemon based on personal preferences. For best results, cover the tabbouleh and refrigerate for 30 minutes before serving. Transfer to a serving platter.
Time 31m Yield 8 servings Number Of Ingredients 11 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.
Time 30m Yield 8-10 serving(s) Number Of Ingredients 9 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.
Time 2h10m Yield 8 Number Of Ingredients 11 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.
Time 1h10m Yield 4 Number Of Ingredients 9 Steps:
Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water. Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.
Yield 4 servings Number Of Ingredients 12 Steps:
Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock. Chop the parsley very finely and transfer to a medium bowl. Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water. Rinse the bulgur in a fine-mesh strainer under cold running water and drain well. Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions. Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately. Enjoy!
Time 16m Number Of Ingredients 14 Steps:
Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous. If you’ve used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right. To make with goat’s cheese, mix the crumbled goat’s cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve. To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.
More about “parsley tabbouleh recipes”
Time 30m Yield 6 appetizer spread servings, 4 salad servings Number Of Ingredients 10 Steps:
Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.
