Best Lemon Tabouli With Tender Romaine Recipes

Lemon Tabouli with Tender Romaine image

Provided by Paula Wolfert

Yield Serves 6: Makes 4 cups

Number Of Ingredients 10

1/2 cup fine grain #1 bulgur
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
2 pinches of ground cinnamon
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Tender romaine leaves

Steps:

1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.
2. In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur,parsley, and mint and mix well. Refrigerate, stirring occasionally.
3. Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.

Tabbouleh Wrapped in Romaine Leaves image

Provided by Rita1652

Categories Lemon

Time 30m

Yield 1 large platter full, 15 serving(s)

Number Of Ingredients 18

3/4 cup Bulgar wheat
1 cup minced onion
1 teaspoon ground allspice
1 tablespoon salt
1 teaspoon pepper
2 cups finely chopped parsley
2 cups finely chopped scallions
4 cups finely chopped super-ripe tomatoes
1/2 cup fresh spearmint, chopped fine
2 tablespoons crushed dried spearmint
2 tablespoons preserved lemons, rinsed and minced peel and pulp
1 cup chopped cucumber
1 cup whole fresh peas (or 1/2 c.each) or 1 cup chickpeas (or 1/2 c.each)
1/2 cup fresh lemon juice
1/2 cup olive oil
olive (to garnish)
feta cheese (to garnish) (optional)
the inner romaine leaf (for filling if desired or eat straight up!)

Steps:

Soak bulgur wheat in boiling water to cover by 1/2 inch for 20 to 40 minutes and then place in sieve to drain.
Shorter time the more chewy the bulgur.
Combine minced onion with allspice, pepper and salt in a large bowl.
Add parsley, scallions, tomatoes, fresh and dried spearmint and preserved lemons.
Add cucumber peas and or chickpeas.
Gently fold in the soaked or rinsed wheat.
Stir lemon juice and oil together and stir into salad.
Refrigerate to chill before serving.
Check seasoning and adjust to taste.
Garnish with Olives and feta cheese.
Surround salad with small romaine leaves.
Use them to scoop up the salad.

Lemon Tabouli With Tender Romaine image

Provided by swissms

Time 2h

Yield 4 cups, 6 serving(s)

Number Of Ingredients 11

1/2 cup fine grain # 1 bulgur
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallion
2 pinches ground cinnamon
salt
fresh ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat leaf parsley
2 tablespoons slivered fresh mint leaves (optional)
tender romaine leaf

Steps:

Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.
In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.
Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.