Jerusalem Fruit 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.

FRUITED TABBOULEH

Steps:

• Bring broth to a boil in a medium saucepan; stir in bulgur and turn off heat. Cover and set aside for 25 minutes. Fluff with a fork and let cool completely.
• Stir in grapes, onion, mint and orange. In a small bowl, whisk together oil, lemon juice, sugar, salt, ginger, cumin and pepper. Pour over bulgur and toss well.
• Nutritional Analysis: Calories 286; Protein 5 g; Fat 14 g; Calories from Fat 43%; Carbohydrate 38 g; Cholesterol 2 mg; Fiber 7 g; Sodium 715 mg.

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.

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.