Cherry Tabbouleh Salad Recipes

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

CHERRY TABBOULEH SALAD

Steps:

• Place the bulgur in a large bowl. Add the hot water and stir to combine. Then stir in the lemon juice. Let stand for about 10 minutes.
• Add the parsley, scallions and mint to the bowl with the bulgur and stir to combine. Drizzle in the olive oil and add the salt and black pepper, stirring to combine. Fold in the cherries.
• The tabbouleh can be served immediately. Or covered and chilled in your refrigerator for several hours before serving.
• Leftovers can be stored in your refrigerator for 3-4 days.

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.

CHERRY TABBOULEH

Steps:

• Place bulgur in a bowl. Add a little salt, cover with boiling water and let sit for 20 to 30 minutes, until bulgur is tender and has absorbed most of the water.
• Transfer bulgur to a strainer and press out excess water.
• Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
• In a separate bowl, whisk together lemon juice, salt to taste, the olive oil and the pistachio oil. Toss with salad mixture. Add pistachios, toss again and serve.

TABBOULEH

Steps:

• Prepare the bulgur until tender according to package directions. Drain off any excess water, place in a large mixing bowl, fluff with a fork, and set it aside to cool.
• To finely chop the parsely and mint, remove the thick stems and finely chop up the remaining leaves and stems. You can make quick work of it, by placing one bunch of parsley, along with the mint leaves into a food-processor fitted with an s-blade and give it a few pulses and repeat with the second bunch of parsley.
• Deseed the tomato and chop into very small bite size pieces. Cut the cucumber into 1/4 inch pieces and thinly slice the green onions, both the white and green parts.
• Add the lemon juice, salt, and olive oil to the bulgur wheat. Using a microplane grater, grate the garlic cloves directly over the wheat. Stir to combine.
• Add tomatoes, cucumbers, onions, parsley, and mint to the bulgur wheat and gently toss to evenly combine.
• Cover the tabbouleh and refrigerate for at least 30 minutes before serving.

CHERRY TABBOULEH SALAD

Steps:

• Prepare tabbouleh according to package directions, eliminating chopped tomatoes.
• Stir in cherries and lemon or lime juice.
• Refrigerate, covered, several hours or overnight. Serve on romaine lettuce leaves. Sprinkle with pine nuts just before serving.