TABBOULEH WITH ROASTED PEPPERS
Make and share this Tabbouleh With Roasted Peppers recipe from Food.com.
Provided by keeney
Categories < 60 Mins
Time 1h
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the bulgar in a bowl and stir in the boiling water, lemon juice, and olive oil. Coer and refrigerate for 30 minutes. Remove and fluff with a fork.
- Coarsley chop the roasted peppers and add them to the bulgar. Using a fork, mix in the tomatoes and mint leaves. Season well with salt and pepper. Serve chilled or at room temperature.
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Victoria Msimango
[email protected]This tabbouleh is a great way to use up leftover roasted peppers. I always have a few extra peppers after making roasted red pepper soup, and this is the perfect way to use them up.
Elisa John
[email protected]I love that this recipe is so versatile. I've made it with different types of peppers and herbs, and it's always delicious.
XRG Entertainment
[email protected]This tabbouleh is a great make-ahead dish. I made it the night before a party and it was even better the next day.
lakki marwat
[email protected]I'm always looking for new and exciting tabbouleh recipes, and this one definitely fits the bill. It's a delicious and refreshing salad that's perfect for any occasion.
Marilyn Higginbotham
[email protected]This tabbouleh is a great way to get your daily dose of fruits and vegetables. It's packed with flavor and nutrients.
WAHAB KHAN (KHAN BABA)
[email protected]I love the smoky flavor that the roasted peppers add to this tabbouleh. It's a really unique and delicious dish.
JULIET AKINYI
[email protected]This is my go-to recipe for tabbouleh. It's always a crowd-pleaser and I love how easy it is to make.
Royston Glasgow
[email protected]I made this tabbouleh for a potluck and it was a huge hit. Everyone loved it and asked for the recipe.
sujina Lama
[email protected]This tabbouleh is so healthy and refreshing. It's the perfect dish to enjoy on a hot summer day.
Sajid ali Samo
[email protected]I'm not a huge fan of bulgur, so I used quinoa instead. It worked out great and I loved the texture of the quinoa in the salad.
MAHAD MORGAN
[email protected]I added some crumbled feta cheese to my tabbouleh and it was amazing! The salty cheese really complemented the fresh flavors of the salad.
Zahid Arman
[email protected]This tabbouleh is a great way to use up leftover roasted peppers. I always have a few extra peppers after making roasted red pepper soup, and this is the perfect way to use them up.
Samira Haque Ria
[email protected]I love that this recipe is so versatile. I've made it with different types of peppers and herbs, and it's always delicious.
Tyrel Archambeault
[email protected]I served this tabbouleh with grilled chicken and it was a hit! My guests raved about the flavors and asked for the recipe.
alisha hamer
[email protected]This tabbouleh is a great make-ahead dish. I made it the night before a party and it was even better the next day.
Saanchi Basnet
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Atikul Atikul Islam
[email protected]I've tried many tabbouleh recipes over the years, but this one is by far my favorite. The roasted peppers add a wonderful depth of flavor that takes this dish to the next level.
Md Sofiqul Islam Rana
[email protected]This tabbouleh with roasted peppers was a delightful and refreshing salad. The combination of flavors and textures was perfect, with the roasted peppers adding a smoky and sweet note to the fresh herbs and bulgur.