Best Tabbouleh With Red And Gold Tomatoes Recipes

TABBOULEH

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.

BEST TABBOULEH

Steps:

• Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
• Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you're ready to mix the salad.
• To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems-you can do this by hand, but it's much easier in a food processor with the standard "S" blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
• Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn't too watery). Add the strained cucumber and tomato to the bowl.
• In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary-add another tablespoon of lemon juice for zing, or salt for more overall flavor.
• If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

SAADA'S TABBOULEH

Steps:

• Place bulgur in large bowl. Pour enough warm water over to cover generously. Let stand until bulgur softens, about 15 minutes. Drain well, pressing out excess water. Return bulgur to same large bowl.
• Meanwhile, finely chop parsley, mint and green onions in processor. Add bulgur. Mix in tomatoes, then lemon juice, oil and cumin. Season generously with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature.)

TOMATO AND CABBAGE TABBOULEH

Steps:

• Place bulgur in a large bowl and add 1 1/2 cups boiling water. Let soak until softened and water is absorbed, 40-45 minutes.
• Toss bulgur, cabbage, onion, tomatoes, mint, oil, lemon juice, and Aleppo pepper in a large bowl to combine; season with salt.
• Do Ahead: Tabbouleh (without oil and lemon juice) can be made 4 hours ahead. Toss with oil and lemon juice just before serving.

EASY TABBOULEH

Steps:

• Soak bulgur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.
• Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and oil; season with pepper. Toss to coat. Just before serving, stir in mint.

TOASTED-COUSCOUS TABBOULEH

Steps:

• Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
• Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
• In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.

TABBOULEH I

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.