Spinach 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.

SPINACH TABBOULEH

Steps:

• Slice the onion. Chop the spinach and the walnuts.
• Cook the bulgar according to package directions.
• In a skillet, cook the onion in the olive oil until very brown, stirring often, about 20 minutes.
• In a serving bowl toss the cooked bulgar, onion with oil, spinach, and walnuts. Season with salt and pepper to taste.

CURRIED TABBOULEH

Steps:

• Place bulgur in a large bowl and stir in water, set aside until water is absorbed and bulgur has cooled.
• Combine yoghurt, lemon juice and curry powder.
• Fluff the bulgur with a fork, add tomatoes, onion, celery, herbs & seasonings and stir well.
• Add yoghurt dressing & chicken and toss evenly to coat.
• Cover & refrigerate for an hour at least to allow the flavours to mingle.
• Will keep up to 3 days in the fridge.

MARK BITTMAN'S TABBOULEH

Steps:

• Rinse bulgur thoroughly in a fine-mesh strainer under running water, then set aside to drain about 5 minutes.
• Toss bulgur with ¼ cup lemon juice in a large bowl and set aside until grains are tender and fluffy, 20 to 40 minutes, depending on age and type of bulgur.
• Stir in parsley, tomatoes, scallions, and mint, to combine.
• In a separate bowl, whisk remaining 4 teaspoons lemon juice, olive oil, ¼ tsp salt, and cayenne (if using) together, then pour over bulgur mixture and toss to coat.
• Cover and refrigerate to blend, 1 to 2 hours. Season with salt to taste and serve.

TABBOULEH WITH MARINATED ARTICHOKES AND BABY SPINACH

Steps:

• MAKE THE MARINATED ARTICHOKES: Cut the stems off the artichokes. Place the stems and artichokes in a steamer basket set over 1 inch of simmering water. Cover and steam over moderate heat until the artichoke bottoms are tender when pierced with a knife, about 40 minutes. When cool enough to handle, pull the leaves off the artichokes and trim off any fibrous outer skin. Using a spoon, scrape out the hairy chokes. Quarter the artichoke bottoms. Peel the artichoke stems and cut them into 1/2-inch rounds.
• In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 40 seconds. Transfer to a spice grinder and let cool. Grind the cumin seeds to a powder and transfer to a large, shallow dish. Stir in the olive oil, vinegar and oregano and season with salt and pepper. Add the artichokes and coat well with the cumin marinade. Let stand at room temperature for 1 hour or refrigerate overnight.
• MAKE THE TABBOULEH AND SPINACH: In a large heatproof bowl, pour the boiling water over the bulgur. Cover and let stand until the water is absorbed and the bulgur is tender, about 40 minutes. Fluff with a fork. Stir in the olive oil, lemon juice, scallions, parsley, plum tomato and mint; season with salt and pepper. Cover and refrigerate for 1 hour, or until chilled.
• In a bowl, toss the cherry tomatoes with the spinach, feta and pine nuts. Spoon 2 tablespoons of the marinade from the artichokes over the salad and toss well; season with salt and pepper.
• Spoon the tabbouleh onto plates and surround with the artichokes. Top with the spinach salad and serve.