Bulgur And Mint Salad Recipes

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BULGUR AND MINT SALAD



Bulgur and Mint Salad image

Provided by Jacques Pepin

Categories     weekday, salads and dressings

Time 4h

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups bulgur wheat
1 1/2 cups lightly packed mint leaves
1 1/2 cups lightly packed parsley
1 large carrot (about 8 ounces), peeled and grated into strips on the large-hole side of cheese grater (about 3/4 cup)
6 scallions, cleaned and minced (about 3/4 cup)
4 cloves garlic, peeled, crushed and minced (about 1 tablespoon)
1 1/2 teaspoons salt
1 1/2 teaspoons Tabasco sauce
1/3 cup lemon juice
1/3 cup corn oil

Steps:

  • Place the bulgur in a saucepan and cover it with 4 cups of cool tap water. Soak for at least 3 to 4 hours (or overnight, if desired).
  • Meanwhile, coarsely chop the mint and parsley together. (There should be 1 1/2 cups total.)
  • Drain the bulgur in a sieve for 10 to 20 minutes. Place the drained bulgur in a bowl and add the carrot, scallions, garlic, salt, Tabasco, lemon juice and oil. Mix well.
  • Serve at room temperature.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams

TABOULI (LEBANESE BULGHUR, PARSLEY, AND MINT SALAD)



Tabouli (Lebanese Bulghur, Parsley, and Mint Salad) image

Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own. This is my cousin's recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it "to make it different". I agree with her wholeheartedly. This doesn't need anything else; just season it well with the salt, pepper, lemon, and olive oil.

Provided by Toby Jermain

Categories     Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 cup medium Bulgar wheat (#2)
2 -3 bunches parsley, stemmed and chopped, depending on size
1 -2 bunch fresh mint leaves, finely chopped, depending on size, more to taste
2 bunches green onions, chopped
4 -5 ripe firm tomatoes, partially seeded and chopped
3 -5 lemons, juice of, to taste
1/2 cup extra virgin olive oil, to taste
salt & fresh ground pepper

Steps:

  • This recipe is a breeze if you have a food processor, a little more work if you don't.
  • If using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
  • Repeat with green onions, and add it bowl.
  • Chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
  • If you are making this for company, you might want to chop everything by hand.
  • It makes a much prettier dish than when made in the processor, but I never bother when it is for personal consumption; I just take a little care when using the processor.
  • Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
  • Drain and squeeze as dry as possible, and combine with vegetables.
  • Drizzle with lemon juice and olive oil.
  • Add salt and pepper to taste, and toss thoroughly.
  • You can be quite generous with the pepper.
  • Refrigerate for about an hour, taste, and adjust salt and pepper.
  • In addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.

Nutrition Facts : Calories 218.3, Fat 18.4, SaturatedFat 2.5, Sodium 14.5, Carbohydrate 13.6, Fiber 3.6, Sugar 3.8, Protein 2.6

BULGUR, PARSLEY, AND MINT SALAD



Bulgur, Parsley, and Mint Salad image

Categories     Salad     Herb     Tomato     Appetizer     Side     No-Cook     Picnic     Low Cal     Dinner     Lunch     Buffet     Mint     Cucumber     Summer     Chill     Parsley     Bulgur     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 13

1 1/4 cups fine or medium bulgur
1 1/4 cups water
1 red onion
1 1/4 teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
5 cups packed fresh flat-leafed parsley leaves (about 3 large bunches)
1 1/2 cups packed fresh mint leaves (about 1 large bunch)
1 bunch scallions
1/2 small English cucumber
1/2 pound vine-ripened tomatoes
1/3 cup fresh lemon juice
1/3 cup olive oil

Steps:

  • In a bowl combine bulgur and water. Soak bulgur 1 hour and 15 minutes. Bulgur may be prepared 1 day ahead and chilled, covered.
  • Mince enough onion to measure 1 cup and in a bowl stir together with salt, allspice, and cinnamon. Let onion mixture stand 30 minutes. Finely chop parsley and mint. Finely chop enough scallion greens to measure 2/3 cup. Quarter and seed cucumber and tomatoes and thinly slice. In a bowl toss together all salad ingredients with salt and pepper to taste. Salad may be made 1 hour ahead and chilled, covered.

BULGUR PILAF WITH TOMATOES, SHALLOTS AND MINT.



Bulgur Pilaf With Tomatoes, Shallots and Mint. image

Also called cracked wheat, bulgur is a quick-cooking grain with a hearty, nut-like flavour that is used to make the popular Middle Eastern salad Tabbouleh. Fresh or canned tomatoes may be used for this recipe. Cooked chick peas or another type of bean may be added for substance.

Provided by KristinV

Categories     Southwest Asia (middle East)

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
3 shallots, finely chopped
1 cup medium bulgur
2 cups vegetable stock
sat and pepper (to taste)
1 cup tomatoes, finely diced (fresh or canned)
1 tablespoon of fresh mint, chopped

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the shallots, cover, and cook until softened, about 3 minutes. Add the bulgur and stir to combine. Stir in the stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cove and simmer until the bulgur is tender and the liquid is absorbed, about 15 minutes.
  • Remove from the heat and stir in the tomatoes. Cover and let stand for 5 minutes. Stir in the mint, cover and let stand for a further 5 minutes before serving.

BULGUR SALAD WITH CUCUMBER, DILL, AND MINT



Bulgur Salad with Cucumber, Dill, and Mint image

Categories     Salad     Side     Vegetarian     Mint     Cucumber     Summer     Dill     Parsley     Bulgur     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 cup bulgur (cracked wheat)
1 cup fresh lemon juice
2/3 cup extra-virgin olive oil
5 garlic cloves, minced
3 medium cucumbers, peeled, seeded, cut into 1/4-inch pieces
2 cups finely chopped fresh parsley
8 green onions, thinly sliced
1/2 cup chopped fresh dill
1/3 cup chopped fresh mint

Steps:

  • Place bulgur in large bowl. Whisk lemon juice, oil and garlic to blend in small bowl; pour over bulgur. Mix in cucumbers, parsley, green onions, dill, and mint. Cover and chill until bulgur is tender, about 6 hours. Season with salt and pepper. (Can be prepared 1 day ahead. Keep chilled.) Serve cold or at room temperature.

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Top Asked Questions

How to make bulgur salad at home?
Toss the cooked bulgur into a large bowl and let cool completely. Dice tomatoes and cucumber and add to the bulgur. Finely slice spring onions, mint and parsley and add to the bowl. Combine the dressing: in a jar add juice of a lemon, olive oil, salt and pepper and stir well to combine. Pour the dressing over the bulgur and toss to combine.
Can you make bulgur ahead of time?
Make up to two hours ahead so tastes can meld. Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature. Combine bulgur mixture, tomato, and remaining ingredients in a large bowl; toss gently to coat.
How to make bulgur pasta?
Add the bulgur to a small pot together with the tomato paste. Add the vegetable broth and bring to a boil. Turn off the heat and let it soak for 10 minutes. In the meanwhile, chop the cucumber, the tomato, and the bell pepper. Cut the green onions into rings. Finely chop the fresh parsley and the mint. Squeeze the lemon. Set the juice aside.
How do you cook with bulgur wheat?
Cooking with bulgur wheat is super simple; the grain can be boiled (fastest), or soaked in either boiling or room temperature water (longer, but preferred method in Middle Eastern cultures). We have even seen some chefs soak the bulgur in olive oil, which completely skips the water boiling process — and makes for an amazingly rich mouthfeel.

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