Lemon Tabouli With Tender Romaine Recipes

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LEMON TABOULI WITH TENDER ROMAINE



Lemon Tabouli with Tender Romaine image

Provided by Paula Wolfert

Categories     Leafy Green     Side     Low/No Sugar     Lemon     Mint     Healthy     Parsley     Bulgur     Lettuce     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6: Makes 4 cups

Number Of Ingredients 10

1/2 cup fine grain #1 bulgur
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
2 pinches of ground cinnamon
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Tender romaine leaves

Steps:

  • 1. Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.
  • 2. In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur,parsley, and mint and mix well. Refrigerate, stirring occasionally.
  • 3. Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.

LEMON TABOULI WITH TENDER ROMAINE



Lemon Tabouli With Tender Romaine image

This tabouli is excellent with or without the romaine lettuce. To make this a meal, you could add some chopped grilled chicken. From Epicurious.com, September 2003. Paula Wolfert: "A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first.""

Provided by swissms

Categories     Low Protein

Time 2h

Yield 4 cups, 6 serving(s)

Number Of Ingredients 11

1/2 cup fine grain # 1 bulgur
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallion
2 pinches ground cinnamon
salt
fresh ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat leaf parsley
2 tablespoons slivered fresh mint leaves (optional)
tender romaine leaf

Steps:

  • Place the bulgur in a fine sieve, rinse under cold running water, squeeze dry, and soak in the lemon juice for 45 minutes. Use a fork to fluff the bulgur.
  • In a bowl, combine the tomatoes, scallions, cinnamon, and a few pinches of salt and pepper. Drizzle on the olive oil and toss. Fold in the bulgur, parsley, and mint and mix well. Refrigerate, stirring occasionally.
  • Taste and correct the flavors with lemon juice, salt, and pepper. Serve with crisp inner leaves of romaine lettuce for scooping up the salad.

LEMON TABOULI



Lemon Tabouli image

A large bag of lemons, and the mint right outside the kitchen door inspired me to create this dish.

Provided by Ben S.

Categories     Salad     Grains     Tabbouleh

Time 50m

Yield 8

Number Of Ingredients 8

2 cups bulgur
4 cups boiling water
3 tablespoons olive oil
2 lemons, zested
2 lemons, juiced
¼ cup chopped fresh mint
¼ cup minced fresh parsley
salt and black pepper to taste

Steps:

  • In a large bowl, pour boiling water over bulgur. Stir in olive oil, lemon zest, lemon juice, mint, and parsley. Set aside for 30 minutes.
  • Fluff bulgur with a fork, and season to taste with salt and pepper.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 27.8 g, Fat 5.6 g, Fiber 6.6 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 10.8 mg, Sugar 0.5 g

LEMON TABOULI



Lemon Tabouli image

A large bag of lemons, and the mint right outside the kitchen door inspired me to create this dish.

Provided by Allrecipes Member

Categories     Tabbouleh Salad

Time 50m

Yield 8

Number Of Ingredients 8

2 cups bulgur
4 cups boiling water
3 tablespoons olive oil
2 lemons, zested
2 lemons, juiced
¼ cup chopped fresh mint
¼ cup minced fresh parsley
salt and black pepper to taste

Steps:

  • In a large bowl, pour boiling water over bulgur. Stir in olive oil, lemon zest, lemon juice, mint, and parsley. Set aside for 30 minutes.
  • Fluff bulgur with a fork, and season to taste with salt and pepper.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 27.8 g, Fat 5.6 g, Fiber 6.6 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 10.8 mg, Sugar 0.5 g

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