Fruited Tabbouleh Recipes

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

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.

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.

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.

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.

TABBOULEH II

Steps:

• Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
• Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

FRUITED TABBOULEH

Steps:

• In a medium saucepan combine water and bulgur.
• Bring to a boil; reduce heat.
• Cover and simmer for 12-15 minutes, or till the bulgur is tender and all of the liquid is absored.
• Let cool.
• In a large mixing bowl toss together blueberries, nectrines, apricots, cooked bulgur, nuts and mint.
• For dressing: In a screw-top jar combine oil, lemon juice, gingerroot or ginger and salt.
• Cover and shake well to mix: pour over bulgur mixture, toss well; cover and chill at least 4 hours before severing.
• Line a platter with Romaine leaves.
• Spoon salad on to platter.
• Enjoy.