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Tabbouleh

Explore 11 recipes and more

Tabbouleh

Ingredients
  • 1 cup bulgur wheat
  • 4 plum tomatoes, finely chopped, with their juice
  • 1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches)
  • 4 scallions, finely chopped
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 3/4 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 2 tablespoons finely chopped fresh mint
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Roasted-Tomato Tabbouleh

Ingredients
  • 1 cup bulgur wheat
  • 1 cup boiling water
  • 1 cup loosely packed fresh basil leaves, finely chopped, plus whole leaves for garnish
  • 1 cup loosely packed fresh mint leaves, finely chopped, plus whole leaves for garnish
  • 1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish
  • 4 plum tomatoes (10 ounces total), cut into wedges
  • 1 garlic clove, minced
  • 2 tablespoons sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 scallions, white and pale-green parts only, thinly sliced
  • Juice of 1 lemon
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper, to taste
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Tabbouleh

Ingredients
  • 1 cup bulgur (cracked wheat)
  • 2 medium tomatoes, seeded and chopped
  • 1 long seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
  • 1 cup finely chopped scallions, green and white parts
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • Juice of 2 lemons
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly ground black pepper, to taste
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Tabbouleh

Ingredients
  • 1 cup bulgur (cracked wheat)
  • 2 medium tomatoes, seeded and chopped
  • 1 long seedless cucumber, peeled, seeded, and cut into 1/4-inch pieces
  • 1 cup finely chopped scallions, green and white parts
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • Juice of 2 lemons
  • 1/3 cup olive oil
  • Coarse kosher salt and freshly ground black pepper, to taste
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Roasted Tabbouleh

Time:1 hour
Ingredients
  • 3 pints cherry or grape tomatoes
  • 1/4 cup extra-virgin olive oil, divided
  • Salt and pepper
  • 1 cup coarse bulgur
  • 1 medium red onion, cut crosswise into thin slices
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 2 bunches parsley, roughly chopped (1 1/2 to 2 cups)
  • Lemon juice, plus wedges for serving
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Tomato and Corn Tabbouleh Salad

Ingredients
  • 1 cup bulghur wheat
  • 3 cups boiling water
  • 6 ears corn
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons coarse salt, or to taste
  • 1/4 teaspoon freshly ground pepper, or to taste
  • 2 cloves garlic, or to taste, minced
  • Juice of 4 limes
  • 4 large ripe tomatoes, diced
  • 1/2 cup loosely packed fresh mint, finely chopped
  • 1/2 cup loosely packed fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh chives, cut in small pieces
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Travel Tabbouleh

Ingredients
  • 1/3 cup bulghur wheat
  • 2 small plum tomatoes, finely chopped, with their juice
  • 1/2 English cucumber, seeded and chopped
  • 1/2 cup finely chopped fresh flat-leaf parsley (about 2 medium bunches)
  • 1 scallion, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 tablespoon finely chopped fresh mint
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Tabbouleh

Ingredients
  • 1/2 cup bulgur wheat
  • 2 tomatoes, diced (1 1/2 cups)
  • 3 scallions (both white and green parts), trimmed and thinly sliced (1 cup)
  • 2 to 3 cups chopped fresh curly parsley, stems removed
  • 1 cucumber, peeled and diced (1 cup)
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 teaspoon freshly grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon coarse salt, or more to taste
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Tabbouleh

Time:30 mins
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Tabbouleh with Red and Gold Tomatoes

Ingredients
  • 1 cup bulgur wheat
  • 2 cups boiling water
  • 2 cups loosely packed fresh flat-leaf parsley, finely chopped
  • 1 cup loosely packed fresh mint leaves, finely chopped
  • 4 scallions, finely chopped (1/3 cup)
  • 1 small red onion, finely chopped (3/4 cup)
  • 1/2 cup peeled and diced English cucumber
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 2/3 cup plus 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 medium shallot, peeled and finely chopped
  • 2 teaspoons Dijon mustard
  • 1/4 cup red-wine vinegar
  • 1 head Bibb lettuce, leaves separated
  • 1 pound (1 1/2 pints) assorted small tomatoes (cherry, grape, or teardrop), halved
  • 3/4 teaspoon salt
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