Best Woo Woo Tabbouleh Sallye Recipes

TABBOULEH SALAD

Tabbouleh Salad image

A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!

Provided by Galley Wench

Categories African

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice or 1/4 cup lime juice
1 teaspoon garlic (crushed)
1/2 cup chopped scallion (include greens)
1/2 teaspoon dried mint flakes
1/4 cup olive oil ((good quality)
fresh black pepper
2 medium tomatoes (diced)
1 cup fresh parsley (chopped and packed)
1/2 cup cooked chickpeas (optional)
1 chopped green red bell pepper (optional)
1/2 cup coarsely grated carrot (optional)
1 chopped cucumber (optional)

Steps:

Combine bulgur, boiling water, and salt in a bowl.
Cover and let stand 15-20 minutes, or until bulgur is chewable.
Add lemon juice, garlic, oil, and mint, and mix thoroughly.
Refrigerate 2-3 hours.
Just before serving add the vegetables and mix gently.
Correct seasonings.
Garnish with olives.

Nutrition Facts : Calories 132, Fat 7.1, SaturatedFat 1, Sodium 447.4, Carbohydrate 16.1, Fiber 4, Sugar 1.3, Protein 2.8

TABBOULEH III

Tabbouleh III image

This is a Lebanese salad (my version of tabbouleh) that we like served with everything!

Provided by KITKATY

Categories Salad Grains Tabbouleh

Time 4h45m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup bulgur
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
⅓ cup fresh mint leaves
2 teaspoons salt
½ cup lemon juice
⅔ cup olive oil

Steps:

Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

Nutrition Facts : Calories 243.6 calories, Carbohydrate 19 g, Fat 18.5 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 593.5 mg, Sugar 1.9 g

TABBOULEH

Tabbouleh image

Provided by Ina Garten

Categories side-dish

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.

WORLD'S BEST TABBOULI / TABOULI / TABBOULEH / TABOULEH SALAD

World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad image

This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren's Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.

Provided by blucoat

Categories Grains

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups fine bulgur (#1 grind)
2 cups boiling water
1 bunch green onion, sliced finely
1 medium onion, chopped finely
1 bunch parsley, stems removed, chopped finely
1 bunch fresh mint leaves, chopped finely
2 large tomatoes, chopped or 2 cups cherry tomatoes, quartered
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 lemons, juice of
1 tablespoon tamari soy sauce
salt and pepper
1 dash cayenne pepper (optional)

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.