Best 10 Basil Tabbouleh Recipes

TABBOULEH I

Steps:

• Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
• Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

LEMON AND FRESH HERB TABBOULEH

Steps:

• 1. Bring a kettle of water to a boil. Stir together the bulgur and 1 tablespoon of the oil in a heatproof bowl. Add boiling water to cover. Cover the bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid.
• 2. Transfer the bulgur to a large bowl and toss with the remaining 1 tablespoon oil and the rest of the ingredients until everything is well mixed. Cover and refrigerate for at least 3 hours. Serve cold.

TABBOULEH II

Steps:

• Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel; Let stand for 1 hour. Drain any excess water.
• Combine the parsley, mint, tomatoes, onion, olive oil, lemon juice and salt. Add the bulgur; mix well and serve.

TABBOULEH

Steps:

• Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
• Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
• Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

BASIL TABBOULEH

Steps:

• In a bowl wash the bulgur in several changes of cold water, letting it settle to the bottom before pouring off most of the water, until the water is clear and drain it in a large fine sieve. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let the bulgur soak for 1 hour.
• While the bulgur is soaking, in a large bowl stir together the onion, the salt and the allspice and let the mixture stand for 30 minutes. Drain the bulgur in the sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion, the lemon juice, the oil, the cucumber, the tomato, and salt and pepper to taste, and toss the salad well.

ROASTED-TOMATO TABBOULEH

Steps:

• Preheat oven to 425 degrees. Place bulgur in a heatproof bowl, add boiling water, and stir. Cover tightly, and refrigerate until liquid has been absorbed, about 1 hour.
• Combine chopped herbs. Toss tomatoes with garlic, vinegar, 1 teaspoon oil, and 2 tablespoons chopped herbs on a rimmed baking sheet, and roast until tomatoes begin to soften, about 12 minutes. Let cool.
• Add roasted-tomato mixture, remaining chopped herbs, scallions, lemon juice, salt, pepper, and remaining 2 teaspoons oil to bulgur, and gently toss. Garnish with whole herb leaves.

LOBSTER TABBOULEH WITH BASIL

Steps:

• In a medium saucepan place the chicken stock, butter, and the first 1/4 teaspoon of salt.
• Bring the liquid to a boil and then remove the pan from the heat.
• Add the couscous, cover the pan, and let it sit for 5 minutes.
• Transfer the couscous to a glass bowl and let it cool.
• In a small bowl place the basil, garlic, olive oil, and the second 1/4 teaspoon of salt.
• Mix the ingredients together and set the sauce aside.
• In a large saucepot place 4" of water and bring it to a boil over high heat.
• Add the lobsters and let them cool.
• Remove the lobster meat from the tails and claws.
• Remove and discard the intestinal tract from each tail.
• Cut the lobster meat into 1/2" pieces.
• In a medium bowl place the lobster pieces and 6 tablespoons of the basil-oil mixture.
• Toss the ingredients together so that the lobster is well coated.
• Set it aside.
• In another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture.
• Toss the ingredients together well to make the tabbouleh.
• In the center of each of 4 individual serving plate place a mound of the tabbouleh.
• Arrange the lobster pieces around the edge.

TABBOULEH RECIPE BY TASTY

Steps:

• Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
• Chop the parsley very finely and transfer to a medium bowl.
• Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
• Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
• Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
• Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
• Enjoy!