Tabbouleh Salad With Marinated Artichokes Food

WORLD'S BEST TABBOULI / TABOULI / TABBOULEH / TABOULEH SALAD

World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad image

This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren's Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.

Provided by blucoat

Categories Grains

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups fine bulgur (#1 grind)
2 cups boiling water
1 bunch green onion, sliced finely
1 medium onion, chopped finely
1 bunch parsley, stems removed, chopped finely
1 bunch fresh mint leaves, chopped finely
2 large tomatoes, chopped or 2 cups cherry tomatoes, quartered
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 lemons, juice of
1 tablespoon tamari soy sauce
salt and pepper
1 dash cayenne pepper (optional)

Steps:

Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
Add onions, parsley, mint, and tomatoes and mix well.
Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.

TABBOULEH SALAD WITH MARINATED ARTICHOKES

Tabbouleh Salad with Marinated Artichokes image

A nice twist to traditional tabbouleh salad.

Provided by Daily Inspiration S @DailyInspiration

Categories Other Salads

Number Of Ingredients 9

Ingredients

1 cup(s) uncooked bulgur or cracked wheat
1 cup(s) boiling water
1 jar(s) 6.5 oz. jar marinated artichokes
2 medium tomatoes, chopped
1/4 cup(s) green onions, chopped
1/3 cup(s) fresh parsley, chopped
3 tablespoon(s) fresh mint leaves, finely chopped
2 tablespoon(s) fresh lemon juice
1/8 teaspoon(s) coursely ground black pepper

Steps:

In medium bowl, combine bulgur and boiling water; let stand 15-20 minutes or until bulgur has doubled in size and water has been absorbed.
Drain artichoke hearts, reserving marinade in a small bowl; and cut in half. Add halved artichokes, tomato, onions, parsley and mint to bulgur. Add lemon juice and pepper to reserved marinade; mix well.
Add marinade to bulgur mixture; toss gently to coat. Cover and refrigerate until serving time.

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