No Grain Tabbouli Recipes

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.

NO-GRAIN TABBOULI

Steps:

• Place everything in a salad bowl and toss gently.
• Taste and adjust seasoning.
• Chill for at least one hour to blend the flavors.

HI-FI SPROUTED GRAIN TABBOULEH

Steps:

• Place barley in a 1-quart glass jar. Cover with warm water. Let soak at room temperature until doubled in size, 8 hours to overnight. Drain and rinse barley; transfer to a large bowl.
• Mix cucumbers, tomatoes, onion, parsley, lemon juice, olive oil, paprika, salt, garlic, and black pepper into the barley.

HEALTHY LEBANESE TABBOULEH, NO TOMATO, NO CUCUMBER VERSION!

Steps:

• Cover burgul/ cracked wheat with cold water in a bowl, there should be about 2.5cm (1 inch) water above the wheat. Soak for 30 minutes, use a sieve to drain it well and spread it out on a clean tea towel to dry off it bit.
• Using a blender or food processor finely pulse parsley and mint.
• Mix the cracked wheat, mint, parsley, spring onions, olive oil, lemon rind and juice together and season with salt and pepper to taste.
• Garnish with lemon wedges and fresh mint sprigs.

TABBOULEH RECIPE BY TASTY

Steps:

• Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
• Chop the parsley very finely and transfer to a medium bowl.
• Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
• Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
• Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
• Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
• Enjoy!