Lemon Tabbouleh With Red Bell Pepper Recipes

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LEBANESE TABBOULEH



Lebanese Tabbouleh image

Lebanese Tabbouleh is a fresh, light salad mixing tomatoes, parsley, mint, green onions, bulgur wheat along with a light lemon olive oil dressing. A great side to any meal or a main dish for lunch!

Provided by Julia

Categories     Salad

Time 20m

Number Of Ingredients 7

2 bunches of curly parsley, finely chopped
1 cup diced tomato (about 3 large tomatoes)
6 green onion, white and green parts finely chopped
1/4 cup fresh mint, finely chopped
1/2 cup extra fine bulgur wheat
1 lemon, juiced
1/4 cup extra virgin olive oil

Steps:

  • Rinse the bulgur wheat. Soak it in cold water for 10 minutes. Drain the excess water by using your hands to squeeze the water out. Set aside.
  • Put the parsley, tomatoes, green onions, mint and bulgur wheat into a large bowl and gently mix.
  • Mix the lemon juice and olive oil in small bowl and pour over the vegetable mixture in the large mixing bowl and mix well. Stir, taste, and adjust seasoning (add salt and pepper to taste).
  • Cover and refrigerate or serve immediately.

TABBOULEH WITH ROASTED PEPPERS



Tabbouleh With Roasted Peppers image

Make and share this Tabbouleh With Roasted Peppers recipe from Food.com.

Provided by keeney

Categories     < 60 Mins

Time 1h

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

1 1/3 cups bulgur wheat
2 cups boiling water
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
2 roasted red peppers
2 roasted yellow bell peppers
4 ripe plum tomatoes, cut into 1/2 inch pieces
1/4 cup chopped of fresh mint
salt & freshly ground black pepper, to taste

Steps:

  • Place the bulgar in a bowl and stir in the boiling water, lemon juice, and olive oil. Coer and refrigerate for 30 minutes. Remove and fluff with a fork.
  • Coarsley chop the roasted peppers and add them to the bulgar. Using a fork, mix in the tomatoes and mint leaves. Season well with salt and pepper. Serve chilled or at room temperature.

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