Lemon Tabouleh
50m 8 servings 169 calories Ingredients:
2 cups bulgur
4 cups boilng water
3 tablesspoons olive oil
2 Lemons, juiced
2 Lemons, zested
1/4 cup chopped fresh mint
1/4 cup minced fresh parsley Salt and black pepper to taste Chill and refrigerate or serve right away.
Lebanese-style Tabouleh
2H 8 servings 182 calories Ingredients:
2/3 cup water
1/3 cup bulgur
1 tablespoon salt
1 teaspoon ground cinnamon
3/4 cup lemon juice
1/2 cup olive oil
1 3/4 punds, chopped
2 bunches fresh parsley, chopped
1 bunch fresh mint, chopped This traditional tabouleh is sure to have your taste buds thinking about Leban on and the Middle East. It is delicious and very healthy for you.
Damascus Tabouleh
30-400m 2-4 servings 138 calories
3 tablespoons fine bulgur
1 pound ripe tomatoes, cored and minced
3 1/2 cups minced flat-leaf parsley
1 1/4 cups minced mint leaves
1/3 cup fresh lemon juice
5 tablespoons of extra-virgin olive oil
1/4 teaspoons of ground cinnamon
4 scallions, thinly sliced crosswise Kosher salt and freshly ground black pepper, to taste.
Combine bulgur and 1/2 cup warm water in a bowl and let soak for 10 mintes. Drain bulgur, rinse thoroughly and transfer to a large bowl along with remaining ingredients. Toss to combine. Serve immediatley.
Sweet Breakfast Tabouleh
1hr 20 min 6 servings 168 calories Ingredients:
1/2 cup dried plums or other dried fruit
2 tabespoons dried mint flakes or 1/2 cup Fresh mint
1 cup appled juce
1/2 cup bulgur or whole wheat couscous
2 tablespoons fresh lemon juice Drizzle of honey over the top Chop dried plums in a storage tub or small casserole with a tight fitting lid, mix the chopped plums and dried mint. In s small saucepan, bring the apple juice to boil and add the bulgur. Return to a boil, then reduce to a simmer and cover tightly. Simmer for 10 minutes until juice is absorbed and the bulgur is tender.
(If using couscous, pour the couscous into the boiling juice, stir and remove from heat. Let stand to steam for 10 minutes. Scrape the bulgur into the tub with the plums and mint. Stir and cover to steam the fruit. Chill for later use or serve warm. To serve, in a small cup, stir together the lemon juice, honey and oil. Drizzle over the bulgar.