Cookie And Kate Tabbouleh Food

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.

MAUREEN'S AVOCADO TABBOULEH

Steps:

• Rinse the bulgur a couple of times in a small bowl, letting the bulgur settle for a few seconds before pouring off the water (I used a fine-mesh colander to catch the bulgur when I poured off the water). Add enough fresh water to just cover the bulgur and soak for 30 minutes, or until it is softened. Pour off and squeeze out any excess water.
• While the bulgur softens, prepare the parsley. Rinse it well, then dry it in a salad spinner and then gently squeeze it in clean kitchen towels to get rid of any remaining moisture. Or, you can wrap the damp parsley in clean kitchen towels and gently squeeze out excess water, repeating as necessary. The drier the parsley, the easier it will be to chop up and the better your tabbouleh will be.
• Pinch off the curls of parsley from their stems. Chop the curls in two or three batches with a large chef's knife until it's finely chopped.
• In a medium serving bowl, combine the parsley, tomato, avocado, scallions, mint and bulgur. Stir in the olive oil, 2 tablespoons lemon juice, salt, garlic powder and pepper. Taste and adjust the seasonings, adding more lemon and salt if needed. Let the tabbouleh rest for about 15 minutes to give the bulgur time to soak up the flavors.
• Serve the tabbouleh as a salad immediately. Or, to serve as lettuce cups: pull the leaves from your lettuce and arrange the nicest, most cup-like leaves on a platter. Fill each cup with a big spoonful of the tabbouleh and serve immediately.

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.

TABBOULEH

Steps:

• Parsley, tomatoes and onions must be finely minced.
• Combine the parsley, tomatoes, and onions.
• Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
• Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
• Add the lemon mixture to the salad, mix and refrigerate till serving.
• Tabbouleh should be eaten within two days.