Best Tabbouleh Salad Recipe

Best Tabbouleh Recipe Cookie and Kate

WEBJul 9, 2019 · Drain off any excess water, and set aside to cool. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ …

Rating: 4.7/5(225)
1. Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
4. Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.

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Lebanese Tabbouleh Salad FeelGoodFoodie

WEBApr 22, 2023 · This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint …

1. In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.
2. Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.
3. Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.
4. Serve at room temperature or cold, with lettuce if desired.

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Best Tabouleh Ever (My Grandma’s Recipe!) Little Pine …

WEBApr 7, 2020 · Pulse the parsley until it is finely chopped using 1 second intervals. Make sure not to pulse too much! Alternatively you can use a …

1. If you have time, thoroughly rinse the parsley (3 bunches) the night before. Wrap it in paper towels and place it in the fridge. This will make the tabouleh EXTRA crisp! If you don't have time to rinse the night before, be sure to get the parsley as dry as possible.
2. In a small bowl, combine olive oil (1/3 cup), lemon juice (2/3 cup), salt (1 teaspoon) and pepper (1 teaspoon).
3. Add cracked bulgur (1/2 cup) to the lemon juice/olive oil and let it sit for 30 minutes – 1 hour, depending on how soft you want the bulgur to be. (I usually do this for 30 minutes while I'm chopping everything else)
4. Pick the leaves from the stems of the parsley. I do this by grabbing the bunch of parsley and sliding a sharp knife over the top, then picking out any large stems.

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