Tabbouleh With Fruit 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.

FRUITY TABBOULEH WITH FETA

Steps:

• Boil the kettle. Put the bulgur wheat in a sieve and rinse with cold water until the water runs clear. Drain well and transfer to a mixing bowl. Pour over 200ml boiling water and 1 tbsp olive oil, cover with a plate and leave to soak for 30 mins. Meanwhile, put the couscous into a second mixing bowl with 1 tbsp olive oil, just cover with boiling water, then cover with a plate and leave to stand for 5-10 mins.
• Once the bulgur wheat and couscous are ready, put them in a mixing bowl and fluff up the grains with a fork. Stir through the nuts and dried fruit, too.
• Whisk together the lemon zest and juice, herbs, remaining olive oil and the garlic. Pour over the grains, nuts and fruit, and stir everything together well with some seasoning. Transfer to a serving plate, scatter with the crumbled feta, and serve with grilled lamb or pork chops, if you like.

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.

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:

• Drain the bulgur and place in a large bowl. Add the tomato, cantaloupe, strawberries, blueberries, raspberries, parsley, onion, mint, lemon juice, oil, cumin, cinnamon, salt, and pepper and toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

JERUSALEM FRUIT TABBOULEH

Steps:

• Put the rice water and butter in a glass bowl with a plate on top. Microwave on high for 6 ½ minutes.
• Remove and separate grains with a fork, add the allspice and cardamom and blend. Put the plate top back on it and set aside. Rice will continue to 'cook' in the steam.
• In a medium size mixing bowl, combine, the mint, celery, parsley, green onions, dates, garlic, mangoes, apricots, pistachios, pomegranate seeds, salt, olive oil and lemon juice and toss and blend.
• Toss in the jasmine rice. Refrigerate about an hour or more or serve immediately!

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.

TABBOULEH BURGER

Steps:

• Bring a pot of lightly salted water to a boil. Add the bulgur wheat, lower the heat to a simmer, and cook, uncovered, for about 10 minutes, or until all the liquid is absorbed. Set aside to cool.
• In a large bowl, combine the parsley, cucumber, tomatoes, mint, olive oil, garlic, lemon juice, salt, and pepper to taste. Add the cooled bulgur and mix thoroughly.
• Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking pan with parchment or a silicone baking mat.
• Add the flour and cornstarch to the Tabbouleh Salad mixture. Knead until well incorporated. If your mixture is too wet, add a little more flour.
• Form into 10 patties. Bake for 40 to 45 minutes, flipping halfway through, until firm and just beginning to brown. You can eat them just like this, but they get extra yummy if you panfry them in a little sesame oil after you bake them, just to get a little golden crispy crust!