Bbulgur Wheat Salad Tabbouleh Food

BULGUR WHEAT TABBOULEH

Steps:

• Soak 120g fine bulgur wheat in cold water for 15 mins. Drain well, put in a bowl and mix with 75ml olive oil and 4 tbsp lemon juice. Cover and leave for 30 mins to soften. When ready to serve, deseed and finely chop 5 tomatoes and add with 4 finely sliced spring onions and a good handful each of chopped flat-leaf parsley and chopped mint leaves. Finally, stir in another 75ml olive oil and 4-5 tbsp lemon juice and season well.

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.

BBULGUR WHEAT SALAD (TABBOULEH)

Steps:

• Mix wheat and water in a bowl and refrigerate 1 hour.
• Add all remaining ingredients except 1/4 cup of the olive oil. Mix well. Refrigerate at least 1 hour.
• Before serving, mix again, check seasonings and sprinkle with remaining olive oil.

WHEAT BERRY TABBOULEH SALAD

Steps:

• Place water in large bowl.
• Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
• Thoroughly drain and pat dry.
• Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat.
• Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe).
• Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
• When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain.
• Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
• Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
• Garnish with remaining diced tomatoes and a few whole mint leaves.
• Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.

BULGUR WHEAT TABBOULEH WITH CHICKPEAS

Steps:

• Pour boiling water over the bulgur to cover, and let sit for 1 hour.
• Drain, and fluff with a fork.
• Combine the bulgur and the cooked chickpeas.
• Add olive oil, lemon juice, salt and pepper to taste. A good ratio is 2:1 olive oil : lemon juice.
• Cut each tomato in half through the stem. Cut off the stem, and scoop out the seeds. Chop the flesh into 1/4 inch cubes. Dice the cucumber into 1/4 cubs.
• Add the tomatoes, cucumber and the parsley to the bulgur. Stir to combine.
• Taste, and correct seasoning as necessary to taste.
• A nice addition is 1 oz of feta cheese, chopped very fine just before serving.

BULGUR TABBOULEH SALAD

Steps:

• Boil the water and then pour over the bulgur wheat.
• Cover and allow to sit for about 1 hour.
• Add lime juice and olive oil, then refrigerate.
• Once chilled add the veggies and cumin.
• Stir gently and serve chilled.
• All vegetable amounts are appoximate. Use however much you prefer.