Best Spinach Tabbouleh Recipes

TABBOULEH

Tabbouleh image

Provided by Ina Garten

Time 31m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

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.

SPINACH TABBOULEH

Spinach Tabbouleh image

Make and share this Spinach Tabbouleh recipe from Food.com.

Provided by loof751

Categories Spinach

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup Bulgar wheat
1 onion
2 tablespoons olive oil
4 cups Baby Spinach
1/2 cup walnuts

Steps:

Slice the onion. Chop the spinach and the walnuts.
Cook the bulgar according to package directions.
In a skillet, cook the onion in the olive oil until very brown, stirring often, about 20 minutes.
In a serving bowl toss the cooked bulgar, onion with oil, spinach, and walnuts. Season with salt and pepper to taste.

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