Levantine Tabbouleh Parsley Tomatoes Bulgur Salad Recipes

LEVANTINE TABBOULEH - PARSLEY TOMATOES BULGUR SALAD

Levantine Tabbouleh - Parsley Tomatoes Bulgur Salad image

Refreshing, tasty, nutritious, vegan, low calorie, Levantine Tabbouleh the Parsley, Bulgur, Tomato salad popular in Lebanon and its neighbors on the Levant

Provided by Sujata Shukla

Time 25m

Number Of Ingredients 11

Ingredients

3 tablespoons Bulgur ((about 35 gms in weight) Soak according to the kind of bulgur you have, or packet instructions if applicable)
1/4 cup boiling water (60 ml)
1.5 cups Tomatoes ((about 300 gms) Diced very small )
1/3 cups Spring Onions (or Shallots (about 35 gms) Minced)
3 cups Fresh Flat Leaf Parsley (Heaped cups (about 80 gms) Minced)
1 tablespoon Fresh Mint leaves ((about 15 gms) Minced)
1/2 teaspoon Allspice powder ((about 1 gm))
2 tablespoons Fresh lemon juice ((about 30 ml))
1/2 teaspoon salt ((about 2.5 gms) or to taste)
1/2 teaspoon fresh ground black pepper ((about 1 gm) or to taste)
1/4 cup extra virgin olive oil ((about 60 ml))

Steps:

Prepare the Bulgur as per packet instructions, or as per the variety of bulgur available to you. The packet I used said to pour boiling water [about 1/4 cup (60 ml) for 35 gm/ 3 tablespoons of bulgur], cover it with cling wrap and let it steam for 10-15 minutes. The water should be fully absorbed. Remove the cling wrap and add a teaspoon of olive oil.
Meanwhile chop the tomatoes, parsley, mint, spring onions as fine as you can. Ottolenghi says to use a large very sharp knife and chop the parsley no wider than 1mm.
Place the soaked bulgur in a bowl. Add the sliced tomatoes, shallots, parsley, mint to the bowl.Next, add the allspice powder, stir it in nicely. Add half of the lemon juice, salt and pepper.Stir it all in, taste and adjust seasonings, adding more lemon juice, salt or pepper as may be required, taking care not to over salt the dish.Add the olive oil, stir it in and serve the Tabbouleh immediately.

LEBANESE TABBOULEH

Lebanese Tabbouleh image

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, appetizer

Time 30m

Yield 6 appetizer spread servings, 4 salad servings

Number Of Ingredients 10

Ingredients

1/4 cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
1/4 cup extra virgin olive oil
1 romaine lettuce heart, leaves separated, washed and dried

Steps:

Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams

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