Tabbouleh Salad With Chopped Walnuts Recipes

TABBOULEH SALAD WITH NUTS

Steps:

• In a small pot add the water and bring to a boil over medium heat. Pour the bulgur into a bowl, douse it with the boiling water and let stand 15 minutes.
• Put the nuts in small skillet over low heat and lightly toast. Remove from the heat and let cool.
• In a salad bowl, combine the cumin, zest and juice of 1 lemon and whisk in the extra-virgin olive oil. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust seasoning and toss again before serving.

TABBOULEH SALAD WITH CHOPPED WALNUTS

Steps:

• Combine bulgur and water in medium bowl.
• Set aside 30 minutes or until all liquid is absorbed.
• Add lemon juice and olive oil to bulgur.
• Mix well.
• Stir in cucumbers, tomatoes, parsley, green onions, mint, walnuts, garlic and salt and pepper, to taste.
• Refrigerate for at least 2 hours before serving, stirring occasionally while chilling.
• Serve in small chilled salad bowls or ramekins, garnished with a little extra parsley around the edges.

FRUITED TABBOULEH WITH WALNUTS AND FETA

Steps:

• Place bulgur in large heatproof bowl. Pour boiling water over bulgur; stir. Let stand about 1 hour or until water is absorbed.
• Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well. Cover; refrigerate 2 to 3 hours or until well chilled.
• Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.