Fruited Tabbouleh Food

FRUITED TABBOULEH

Steps:

• Bring broth to a boil in a medium saucepan; stir in bulgur and turn off heat. Cover and set aside for 25 minutes. Fluff with a fork and let cool completely.
• Stir in grapes, onion, mint and orange. In a small bowl, whisk together oil, lemon juice, sugar, salt, ginger, cumin and pepper. Pour over bulgur and toss well.
• Nutritional Analysis: Calories 286; Protein 5 g; Fat 14 g; Calories from Fat 43%; Carbohydrate 38 g; Cholesterol 2 mg; Fiber 7 g; Sodium 715 mg.

TABBOULEH WITH FRUIT

Steps:

• In medium bowl, combine orange juice and bulgur.
• Let stand 30 minutes or until bulgur is tender and softened.
• In small bowl, whisk together lemon juice, oil, cumin, cinnamon, salt and pepper.
• Drain bulgur and place in large bowl.
• Gently stir in tomato, cantaloupe, strawberries, blueberries, raspberries, onion, parsley and mint.
• Pour lemon juice mixture over salad tossing to coat well.
• Let stand at least 15 minutes to allow flavors to blend.

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

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.

FRUITED TABBOULEH WITH WALNUTS AND FETA

Steps:

• Place bulgur in large heatproof bowl. Pour boiling water over bulgur; stir. Let stand about 1 hour or until water is absorbed.
• Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well. Cover; refrigerate 2 to 3 hours or until well chilled.
• Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.