BULGUR SALAD RECIPE RECIPES

Name: Lebanese Tabbouleh
Total time: 30 min
Yield: 6 appetizer spread servings, 4 salad servings
Cuisine: middle eastern
Ingredients: 1/4 cup fine bulgur wheat; 1 small garlic clove, minced (optional); Juice of 2 large lemons, to taste; 3 cups chopped fresh flat-leaf parsley (from 3 large bunches); 1/4 cup chopped fresh mint; 1/2 pound ripe tomatoes, very finely chopped; 1 bunch scallions, finely chopped; Salt, preferably kosher salt, to taste; 1/4 cup extra virgin olive oil; 1 romaine lettuce heart, leaves separated, washed and dried

LEBANESE TABBOULEH RECIPE - NYT COOKING

Lebanese Tabbouleh Recipe - NYT Cooking image

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield 6 appetizer spread servings, 4 salad servings

Number Of Ingredients 10

Ingredients

1/4 cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
1/4 cup extra virgin olive oil
1 romaine lettuce heart, leaves separated, washed and dried

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.

Nutrition Facts : @context http//schema.org, Calories 139, UnsaturatedFatContent 8 grams, CarbohydrateContent 13 grams, FatContent 10 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 398 milligrams, SugarContent 3 grams

AUTHENTIC TABBOULEH RECIPE | ALLRECIPES

Authentic Tabbouleh Recipe | Allrecipes image

This tabbouleh is as authentic as you can get! It's a compilation of recipes I've taken from my mother, mother-in-law, grandmother, and various cookbooks. This can be served on romaine lettuce leaves for garnish. Also, I've noticed that this recipe tastes even better the next day, so don't hesitate to make it the day before your guests arrive.

Provided by araxjan

Categories Side Dish Grain Side Dish Recipes

Total Time 50 minutes

Prep Time 20 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

½ cup fine bulgur
6 ripe tomatoes, finely chopped
½ onion, minced
5 bunches Italian parsley, minced
½ bunch fresh mint leaves, minced
1 bunch green onions, minced
2 tablespoons tomato paste
½ cup vegetable oil
¾ cup freshly squeezed lemon juice
salt and ground black pepper to taste
cayenne pepper, or to taste

Steps:

Wash and rinse bulgur until runoff water becomes clear. Place prepared bulgur in a large bowl. Add tomatoes to bowl; stir to combine. Allow mixture to sit until bulgur absorbs tomato juice and expands, 30 minutes to 1 hour.
Add onion, parsley, mint, and green onions to bowl. Stir to combine.
Mix together tomato paste, vegetable oil, and lemon juice in a bowl, stirring until thoroughly combined. Add dressing to salad; mix to coat. Season with salt, ground black pepper, and cayenne pepper to taste.

Nutrition Facts : Calories 205.5 calories, CarbohydrateContent 19 g, FatContent 14.3 g, FiberContent 5.2 g, ProteinContent 4 g, SaturatedFatContent 2.2 g, SodiumContent 64.5 mg, SugarContent 5.1 g

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