want a great tabouli recipe?

Question

I posted my favorite recipe on my blog. what is tabouli youask ? It is a middle eastern wheat salad with herbs.who has another recipe?

Answer 1

Tabouli, traditionally made with Bulgur wheat, fresh parsley, tomatoes and onions with a squeeze of lemon juice, is a middle eastern dish thought to have originated in Lebanon. Bulgur wheat, the basis of Tabouli, has been around for about 4,000 years. It is made from soaking or cooking wheat berries, then drying them and breaking the wheat kernel into even smaller pieces. The result is a grain product that has a hearty shelf life due to its insect and mold resistant properties.

You can enjoy this Tabouli Recipe as a side dish, appetizer or lettuce wrap filling. Play around with the ingredients and spices making a dish that suits your taste. I prefer lots of raw veggies in mine, making the bulgur wheat to be only a small portion by volume of the overall Tabouli salad.


Tabouli Recipe Ingredients

Serves 8 as a side dish

Ingredients


2 cups bulgur wheat soaked and drained (1 Cup dry)
1 cup fresh parsley finely chopped in food processor
1 Cup diced cukes
½ cup diced red pepper
½ cup diced tomato
¼ teaspoon allspice
¼ teaspoon cinnamon
Juice of 1 medium lemon
2 – 4 tablespoons olive oil
Drizzle of honey (if necessary to cut lemon)

Place bulgur wheat in a large bowl, toss with parsley, cukes, tomatoes and red peppers. Sprinkle with spices and gently toss some more incorporating the spices. Squeeze lemon juice over the Tabouli Recipe and drizzle with 2 tablespoons olive oil. Gently toss to thoroughly incorporate all the ingredients. Taste and adjust flavors. If too lemony, drizzle with a little honey, and toss again. Enjoy!

Answer 2

Ingredients & Directions

1/2 c Bulgur; dry

1 c Water; boiling

1 Tomato; chopped

1/2 c Fresh parsley; chopped

2 tb Lemon juice

1/8 ts Garlic powder

1/4 c Green onions; chopped

(about 3 green onions)
1/4 c Fresh mint leaves

1/2 c Garbanzo beans, cooked


Put the bulgur in a small mixing bowl. Pour the boiling water over the bulgur. Mix. Cover with a towel and let stand for 1 hour. After 1 hour the excess water should be removed. The easiest way to do this is to pour the bulgur and water into a fine mesh strainer. Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible. Place the drained bulgur in a bowl. Add the remaining ingredients. Toss well to mix. Cover and refrigerate at least 2 hours to blend flavors.

HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic. Try it stuffed in pita bread for a different sandwich idea. This recipe can be doubled or quadrupled easily for larger amounts. Keeps well in regrigerator.

Answer 3

Tabouli do no longer depart out the allspice! It supplies it a brilliant style. For real-tasting tabouli, use olive oil, yet human beings following a fatfree weight loss plan could use between the substitutes pronounced. Serves 4-6 3/4 cup boiling water a million/2 cup cracked wheat or super bulgur a million/2 cup minced parsley a million/4 cup minced mint leaves a million/2 cup finely chopped green onion a million tomato, diced a million cucumber, seeded and diced 3 tablespoons olive oil OR oil substitute (fatfree Italian dressing, liquid from cooking chickpeas*, or decreased vegetable broth) 2 tablespoons lemon juice, or to style a million tsp. sea salt, or to style Pepper to style Pinch allspice Pour boiling water over the cracked wheat, hide, and enable stand approximately 20 minutes till wheat is delicate and water is absorbed. upload the chopped vegetables and toss to combine. combine oil or substitute, lemon juice, salt, pepper, and allspice. upload to wheat blend and combine nicely. take a seat back. Serve and revel in. this recipe is one in all my favorites!

Answer 4

Here's a nice one that's a bit different because it has couscous instead of bulghur and no tomatoes.

Cook one cup of dry couscous based on the directions of the box(whole whate is good) let that cool down completetly. When it's cooled add some nice olive oil and fluff the couscous. 1/4 cup is probably what you need but I add it slowly. Your just trying to get the pieces of couscous from not sticking to each other.

Mince 1/2 of a small onion
chop 1/2 of a small cucumber (seeded)
Chop 1/2 of a small red pepper.
Chop 1 cup of parsley.

Mix that all up.

Add 1/2 of a lemon worth of juice (save the rest in case you need to ad more to taste)
Add some salt to taste.
Keep mixing as you add salt and lemon juice so you can try it periodically to see if it's how you like.

Answer 5

Lemon Tabouli

INGREDIENTS:
2 cups bulgur
4 cups boiling water
3 tablespoons olive oil
2 lemons, zested
juice of 2 lemons
1/4 cup chopped fresh mint
1/4 cup minced fresh parsley
salt and black pepper to taste

DIRECTIONS:
In a large bowl, pour boiling water over bulgur. Stir in olive oil, lemon zest, lemon juice, mint, and parsley. Set aside for 30 minutes.
Fluff bulgur with a fork, and season to taste with salt and pepper.

Good luck and good eating.

Answer 6

Mmmm, I love tabouli! I've kept it pretty basic, but would love a recipe to change it up a bit too.

Answer 7

I can't see your blog., please add or type out your recipe.
Try this:
2 thick slices bakery whole wheat bread (you slice).
Butter each slice and place on broiler pan, butter side up.
Put mountain of Taboule on one side.
Put mountain of fresh sliced mushrooms on other side.
Broil a couple minutes to heat.
Top with provolone or monterey jack cheese (mushroom side).
Broil until cheese melts.
Put sandwich together with a spatula (one move!!)
Carefully cut in half and eat with help of fork.
Enjoy!

Answer 8

Thank you. That sound great! I am glad it was a hit.