See Also: tabbouleh(dictionary)
Tabbouleh(recipes)
Far East Tabbouleh(recipes)
Low-Carb Tabbouleh(recipes)
Tabbouleh Salad(recipes)
Winter tabbouleh(recipes)
Mixed Grain Tabbouleh(recipes)
Couscous Tabbouleh with Glazed Prunes(recipes)
Garden Vegetable Tabbouleh Stew(recipes)

Tabbouleh (recipes)




Yield: Makes 8 servings



Ingredients:



1/2cup uncooked bulgur wheat

3/4cup boiling water

1/4teaspoon salt

5teaspoons lemon juice

2teaspoons olive oil

1/2teaspoon dried basil

1/4teaspoon black pepper

1green onion, thinly sliced

1/2cup chopped cucumber

1/2cup chopped green bell pepper

1/2cup chopped tomato

1/4cup chopped fresh parsley

2teaspoons chopped mint (optional)









Preparation:





1.Rinse bulgur thoroughly in colander under cold water, picking out any debris; drain well. Transfer to medium heatproof bowl. Stir in boiling water and salt. Cover; let stand 30 minutes. Drain well.2.Combine lemon juice, oil, basil and black pepper in small bowl. Pour over bulgur; mix well.3.Layer bulgur, onion, cucumber, bell pepper and tomato in clear glass bowl; sprinkle with parsley and mint.4.Refrigerate, covered, at least 2 hours to allow flavors to blend. Serve layered or toss before serving.









Nutritional Information:







Serving Size: 1/8 of total recipe







Fiber

3 g







Carbohydrate

9 g







Saturated Fat









Total Fat

1 g







Calories from Fat

23 %







Calories

49







Protein

1 g







Sodium

71 mg









Dietary Exchange:







Starch

1/2







Vegetable

1/2















Other ways:








Serves 2-3



Preparation time

less than 30 mins



Cooking time

no cooking required

















Ingredients



255g/9oz bulgar wheat30g/1oz fresh basil, chopped30g/1oz fresh coriander, chopped30g/1oz fresh flat leaf parsley, chopped2 lemons, juice only3 tbsp olive oilsalt and freshly ground black pepper



Method



1. Place the bulgar wheat in a bowl. Pour over enough boiling water to cover the grains. 2. Cover the bowl with cling film and leave to steam for 17 minutes.3. Remove the cling film from the bowl.4. Add the chopped herbs, lemon juice, olive oil and seasoning. Stir well and serve.







Other ways:




This is a light zingy salad of bulgar wheat and finely chopped parsley, mint, tomatoes and onion with lemon juice, oil and seasoning. It' s originally from Lebanon but is eaten all over the Middle East. It' s traditionally served with cos lettuce so it can be scooped up easily. Tabbouleh can also be made with couscous (unless you' re a true purist). It also makes a great picnic salad.TabboulehCouscous tabbouleh with glazed prunes