Tabbouleh Bobs Red Mill Recipes

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TABBOULEH (BOB'S RED MILL)



Tabbouleh (Bob's Red Mill) image

Found this recipe on the side of a bag of Bob's Red Mill bulgur wheat and didn't want to lose it! Yummy and healthy!

Provided by Rachel G

Categories     Grains

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups bulgur
3 cups parsley, finely minced
1/4 cup mint, finely chopped
3 green onions, finely sliced
1/4 teaspoon ground cumin
1/2 teaspoon salt
2 medium tomatoes, seeded and diced
3 tablespoons lemon juice
1 medium cucumber, peeled and sliced
1 head romaine lettuce, washed with leaves separated
3 tablespoons olive oil or 3 tablespoons safflower oil

Steps:

  • Presoak bulgur. Place 2 cups bulgur in a bowl. Pour 2 cups water over bulgur and let stand 1 hour.
  • In a large mixing bowl, gently mix together bulgur, parsley, mint, onions, cumin, salt, and tomatoes using a wooden spoon.
  • Add the lemon juice, toss and chill for 1 hour to blend the flavors.
  • Before serving, toss again with olive oil. Serve in a mound with romaine lettuce leaves arranged like the spokes of a wheel. Scatter cucumber slices over romaine leaves.

Nutrition Facts : Calories 269, Fat 8.1, SaturatedFat 1.2, Sodium 232.6, Carbohydrate 45.7, Fiber 13, Sugar 4, Protein 8.9

CABBAGE TABBOULEH



Cabbage Tabbouleh image

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

Provided by Kamal Mouzawak

Categories     Bon Appétit     Salad     Side     Summer     Bulgur     Parsley     Cabbage

Yield 4 servings

Number Of Ingredients 10

1/4 cup bulgur (not quick-cooking)
1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups)
1/2 medium white onion, very thinly sliced
2 cups very finely chopped parsley
1 cup mint leaves, torn if large
1 tsp. ground allspice
1/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
Kosher salt
Fresh green chiles (optional)

Steps:

  • Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain.
  • Toss cabbage, onion, parsley, mint, allspice, and half of the bulgur in a large bowl. Drizzle olive oil and lemon juice over tabbouleh and season with salt; toss again to combine.
  • Transfer tabbouleh to a platter and sprinkle with remaining bulgur. Serve with chiles alongside if desired (they're meant to add some heat in between bites of the cooling tabbouleh).

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