whats a great tabbouli recipe?

Answer 1

LEBANESE TABBOULEH


1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper


Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.

Answer 2

From Bon Appetit:
Fresh Mint Tabbouleh

2 cups bulgur (cracked wheat)
1 large bunch parsley
1/2 cup packed fresh mint leaves
4 green onions
3/4 pound tomatoes, seeded, chopped
6 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon ground cumin

Place bulgur in large bowl. Pour enough warm water over to cover generously. Let stand until bulgur softens, about 15 minutes. Drain well, pressing out excess water. Return bulgur to same large bowl.

Meanwhile, finely chop parsley, mint and green onions in processor. Add bulgur. Mix in tomatoes, then lemon juice, oil and cumin. Season generously with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature.)

Serves 6.

Answer 3

"Tabbouleh" - 6 servings

1 cup bulgur (cracked wheat)
2 large tomatoes; finely chopped
1 cup chopped parsley
1/2 cup chopped fresh mint
1/2 cup chopped green onions (scallions)
1/2 cup olive or salad oil
1/2 cup lemon juice
1/2 tsp. salt
1/4 tsp. pepper
Romaine leaves

1) In large bowl, cover bulgur with cold water. Let stand at room temperature 1 hour. Pour into cheesecloth-lined colander; squeeze out excess water. Return bulgur to bowl.
2) Stir in tomatoes, parsley, mint, onions, oil, lemon juice, salt and pepper. Cover; refrigerate until serving time, at least 4 hours.
3) To serve: Spoon tabbouleh onto romaine-lined salad plates or serve from a bowl with romaine leaves for dipping. Yields 5 cups.