Grilled Corn Tabbouleh In Tomato Cups Food

GRILLED CORN AND TOMATO SALAD

Steps:

• Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
• Prepare and preheat your lump charcoal grill to medium low.
• Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
• Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
• Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.

TOMATO AND CORN TABBOULEH SALAD

Steps:

• In a bowl, cover bulghur with the boiling water. Let stand 45 minutes. Drain well; return to a bowl. Set aside.
• Place corn on cutting board, and, using a sharp knife, carefully cut kernels from cob, taking care that the corn does not roll as you work. Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add one-third of the corn, season with salt and pepper, and cook, stirring, until corn is caramelized and golden, about 7 minutes. One minute before the corn is done, add one-third of the minced garlic, and mix with the corn. Transfer corn to a baking pan to cool. When corn is finished, deglaze pan with a little lime juice; stir, using a wooden spoon, to loosen any browned bits on the bottom of the pan. Add to corn. Repeat with remaining corn 2 more times. Set aside for corn to cool.
• Combine bulghur with remaining 2 tablespoons oil, tomatoes, remaining lime juice, mint, parsley, and chives. Add corn; mix well. Chill 30 minutes before serving. Adjust seasoning with salt and pepper.

GRILLED SALMON KEBABS WITH KALE TABBOULEH

Steps:

• Cook the bulgur as the label directs. Meanwhile, toss the kale, tomatoes, scallions, mint, 2 tablespoons lemon juice and 4 teaspoons olive oil in a large bowl. Fluff the bulgur and stir into the kale mixture. Cover with plastic wrap and refrigerate while you prepare the kebabs.
• Preheat the grill or a grill pan over medium-high heat. Whisk the remaining 2 teaspoons olive oil, the cumin and 1/2 teaspoon each salt and pepper in a medium bowl. Add the salmon chunks, tossing well to coat. Thread the salmon onto 8 skewers. (If using wooden skewers, soak them in water first for about 20 minutes.) Oil the grill grates; grill the kebabs, turning, until the fish is opaque, 6 to 8 minutes.
• While the fish cooks, stir together the yogurt, cucumber and remaining lemon juice (about 1 tablespoon); season with salt and pepper. Divide the tabbouleh and salmon kebabs among plates; serve with the yogurt sauce and lemon wedges.

GRILLED CORN TABBOULEH IN TOMATO CUPS

Steps:

• Prepare grill.
• In a small saucepan bring water to a boil and remove pan from heat. Stir in bulgur and soak 1 hour.
• While bulgur is soaking, in a bowl stir together onion, cumin, and salt and let stand 1 hour.
• Cut about 1/2-inch-thick slices from tops of tomatoes and scoop out insides to form cups. Mince parsley, mint, and garlic.
• Shuck corn and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes. When corn is cool enough to handle, cut kernels from cobs and add to onion mixture.
• Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to corn mixture with parsley, mint, and garlic. In a small bowl whisk together lemon juice, oil, and salt and pepper to taste and drizzle over tabbouleh. Toss tabbouleh well and divide among tomato cups.

GRILLED CORN "TABBOULEH"

Steps:

• Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
• Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
• Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

TABBOULEH (OR COUSCOUS OR QUINOA) WITH GRILLED VEGETABLES

Steps:

• Toast walnuts and set aside.
• Boil water.
• In a large bowl, place bulgur and 1/2 teaspoon salt.
• Add boiling water and stir.
• Cover with plastic wrap and let soak for about 30 min, or until tender and liquid has been absorbed.
• In a small bowl, mix oil, salt, and pepper.
• If you're using a grill: heat grill to medium-high. Place a fine-mesh non-stick grill topper on grill to heat. Place vegetables in a single layer on a baking sheet. Brush both sides with oil mixture. Grind more pepper, if desired. Working in batches, grill until tender, turning once or twice. When veggies are cool to handle, chop coarsely. Cut tomatoes in half.
• If you're using a grill pan: use medium to medium-high heat.
• Have ready an area or plate for the zucchini to cool and a large bowl or plate for the rest of the veggies.
• Brush zucchini with oil mixture and place in a single layer. Grind more pepper, if desired. Grill for 8 to 10 min, turning once or twice. Set a side to cool.
• Chop onions into slices or bite-size pieces.
• Brush and grill onions 8 to 10 min, stirring occasionally. Move onion into large bowl.
• Slice mushrooms into 1/4-inch slabs. (If it's too thin, it'll stick to the pan).
• Brush and grill 6 to 8 min, turning once or twice. Move into bowl.
• Optional: Cut tomatoes in half. (This will make a mess in a pan, so you'll have to clean the pan immediately for an easier clean-up). Brush and grill 2 to 3 minute. If you have tomato halves, move into bowl. If you have whole tomatoes, set aside to cool.
• When bulgur is tender, add remaining 2 tbsp oil, lemon juice, and herbs. Toss to mix.
• Zucchini should be cool enough to handle by now. Coarsely chop and move into bowl.
• Tomatoes may be cool enough to handle. Cut in half. Move into bowl.
• Mix vegetables and add to bulgur.
• Add walnuts to bulgur and mix.
• Serve within 1 hour.