Bulgur Wheat Tabbouleh Recipes

EASY BULGUR TABBOULEH

Steps:

• In a medium bowl, add bulgur. Add boiling water to cover by 1/2-inch and let soak until softened, about 20 to 30 minutes. Drain well.
• To a large bowl, add drained bulgur. Stir in parsley, mint, tomatoes, scallions, lemon juice, olive oil, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Serve chilled or at room temperature.

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.

BULGUR WHEAT TABBOULEH

Steps:

• Soak 120g fine bulgur wheat in cold water for 15 mins. Drain well, put in a bowl and mix with 75ml olive oil and 4 tbsp lemon juice. Cover and leave for 30 mins to soften. When ready to serve, deseed and finely chop 5 tomatoes and add with 4 finely sliced spring onions and a good handful each of chopped flat-leaf parsley and chopped mint leaves. Finally, stir in another 75ml olive oil and 4-5 tbsp lemon juice and season well.

KALE & BULGUR TABBOULEH WITH YOGURT DRESSING

Steps:

• Put the bulgur in a medium bowl and pour over 125ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente.
• Bring a pan of water to the boil and add the eggs. Cook for 6 mins, then place in cold water until cool. Peel and cut in half. Put the dressing ingredients in a food processor or blender with 2 tbsp water and some salt. Blend until smooth.
• Break up the bulgur with a fork and add the remaining ingredients, except the eggs. Toss with the dressing, then top with the eggs to serve.

TOASTED BUCKWHEAT TABBOULEH

Steps:

• Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
• Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
• Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

TABBOULEH I

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

WHEAT-BERRY TABBOULEH

Steps:

• Add wheat berries, 4 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 45 to 50 minutes. Drain and set aside to cool.
• Place the cucumber, tomatoes and scallions in a large bowl.
• Finely chop the parsley and mint together, and add them to the large bowl.
• Add the cooled wheat berries to the mixture, and mix in the olive oil and lemon juice.
• Add remaining salt and pepper to taste.
• Serve at room temperature.

BULGUR TABBOULEH SALAD

Steps:

• Boil the water and then pour over the bulgur wheat.
• Cover and allow to sit for about 1 hour.
• Add lime juice and olive oil, then refrigerate.
• Once chilled add the veggies and cumin.
• Stir gently and serve chilled.
• All vegetable amounts are appoximate. Use however much you prefer.

BBULGUR WHEAT SALAD (TABBOULEH)

Steps:

• Mix wheat and water in a bowl and refrigerate 1 hour.
• Add all remaining ingredients except 1/4 cup of the olive oil. Mix well. Refrigerate at least 1 hour.
• Before serving, mix again, check seasonings and sprinkle with remaining olive oil.

TABBOULEH (BOB'S RED MILL)

Steps:

• Presoak bulgur. Place 2 cups bulgur in a bowl. Pour 2 cups water over bulgur and let stand 1 hour.
• In a large mixing bowl, gently mix together bulgur, parsley, mint, onions, cumin, salt, and tomatoes using a wooden spoon.
• Add the lemon juice, toss and chill for 1 hour to blend the flavors.
• Before serving, toss again with olive oil. Serve in a mound with romaine lettuce leaves arranged like the spokes of a wheel. Scatter cucumber slices over romaine leaves.