Spicy 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.

TABBOULEH

Steps:

• Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
• Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
• Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

TABBOULEH I

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

SPICY TABBOULEH

Steps:

• In a bowl, soak the bulgur in the hot water for 30 minutes.
• In a large bowl, combine the bulgur with the remaining ingredients. Season with salt.

TABBOULEH

Steps:

• Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
• In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.

TABBOULEH

Steps:

• Prepare bulgur wheat according to package directions or, in a large bowl pour 1 cup boiling water over bulgar wheat. Cover with plastic wrap and let sit for one hour. In separate bowl combine tomatoes, cucumber, onion and garlic. Add the juice of one lemon. Add vinegar and oil. Toss to coat. Add mint and parsley. Season with salt and pepper to taste. Chill for at least one hour before serving.

TABBOULEH

Steps:

• Cook 1 cup bulgur as the label directs; cool. Mix with 1 diced peeled cucumber, 1 cup chopped parsley, 1/2 cup each chopped mint and scallions, 1/4 cup olive oil, 3 tablespoons lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon allspice and some pepper. Sprinkle with minced jalapeno and crumbled feta.

SPICY TABBOULEH WITH CUMIN AND BACON TARATOUR SAUCE

Steps:

• For the tabbouleh: Place the bulghur wheat in a bowl and cover with water. Stir in the salt and soak for 40 minutes, or until the a bulghur is softened but still a bit crunchy. When ready, drain the water from the bulghur wheat, squeezing out as much moisture as possible with your hands.
• Place the bulghur wheat in a large bowl and add the tomatoes, the parsley, the bacon and the cumin. Mix well. Add the lemon juice, the olive oil and the harissa. Mix well and taste for seasoning. Cover. Reserve in the refrigerator until ready to serve. Just before serving, moisten with a bit of olive oil.
• For the taratour sauce: Combine all ingredients in a bowl. Beat in 1/2 cup plus 2 tablespoons cold water in a stream.
• Wine: 1986 Domaines Ott Bandol Rose

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.

CLASSIC TABBOULEH

Steps:

• Mix bulgar wheat and 1 tbsp olive oil in a bowl.
• Pour boiling stock over, cover and let stand for 15-20 minutes, or until tender.
• Drain well in a strainer.
• Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
• Add salt and pepper to taste, and refrigerate until ready to serve.

SPICY SALMON TABBOULEH

Steps:

• Cook the bulgur wheat in plenty of salted water for 7 mins (or follow pack instructions). Drain, tip into a large bowl and leave to cool. Put the salmon fillet on a foil-lined grill, brush lightly with oil and season. Grill for 7-10 mins, turning halfway, until the fish flakes easily. Cool.
• Heat the remaining oil, add the onions and ginger, and fry for about 5 mins until softened and lightly coloured. Stir in the curry paste and cook for 1 min, stirring. Remove from the heat and stir in the yogurt, lemon juice and some seasoning. Leave to cool.
• Skin and flake the salmon fillet. Cut the smoked salmon into strips. Add the fresh salmon and half the smoked salmon to the bulgur wheat with the dressing and half the coriander. Stir everything together lightly, so as not to break up the salmon flakes too much. Tip onto a serving platter and scatter over the remaining smoked salmon strips and coriander. Add the lemon wedges and serve.