Tabbouleh I Recipe
The combination of nutty cracked wheat or bulgur mixed with wonderfully ripe tomatoes, cucumbers, and green onions, and lots of fresh mint and parsley is sensational. A bit of olive oil and lemon juice finish it off beautifully.
This salad is light and flavorful and chock full of veggies that you can pull from your garden--tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a nice splash of olive oil and lemon juice and that's it. Chill before serving to bring out the flavors. Serves eight.
This fresh tabbouleh, made with bulgur, tomatoes, mint, and cucumbers has a refreshingly light dressing, perfect for warm summer nights.
Such a refreshing salad and it holds nicely in the refrigerator if you want to make it ahead. Light and nutty bulgur is soaked in water until it 's fluffy and ready to be combined with parsley, mint, tomatoes, and a bit of oil and freshly squeezed lemon juice. Serves four.
Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Serve with pita bread.
Farro replaces the traditional bulgur in this refreshing tabbouleh salad, a staple in Middle Eastern cuisine.
Tabbouleh made with whole wheat couscous instead of the traditional bulgur is a new twist for this refreshing salad.
Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
Bulgur just needs some soaking in hot water to plump and be ready for all the diced and minced, mint, tomato, scallions, parsley and olive oil and lemon juice that are stirred in. Chill to mingle flavors.
Kale and quinoa flesh out this tabbouleh recipe for a more filling version of the classic Mediterranean dish.