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Tabbouleh III

Submitted by: KITKATY

This salad is light and flavorful and chock full of veggies that you can pull from your garden - tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a nice splash of olive oil and lemon juice and that 's it. Chill before serving to bring out the flavors. Serves eight.

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Tabbouleh

Submitted by: NIBLETS

Bulgur just needs some soaking in hot water to plump and be ready for all the diced and minced, mint, tomato, scallions, parsley and olive oil and lemon juice that are stirred in. Chill to mingle flavors.

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Tabbouleh II

Submitted by: EPITOPES

Such a refreshing salad and it holds nicely in the refrigerator if you want to make it ahead. Light and nutty bulgur is soaked in water until it 's fluffy and ready to be combined with parsley, mint, tomatoes, and a bit of oil and freshly squeezed lemon juice. Serves four.

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Coriander Tabbouleh Salad with Shrimp

Submitted by: Iron Chef Suzi-Q

Fresh mint, parsley, green onions, and cucumber are tossed with bulgur to make this great summer salad seasoned with ginger and coriander. The jumbo shrimp make it a meal!

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Quinoa Tabbouleh

Submitted by: SYNEVA B

Quinoa, once a staple grain of ancient Incas, is tossed with lemon juice, tomatoes, cucumber, carrots, green onions and parsley. Serve with pita bread, if desired.

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White Bean Tabbouleh

Submitted by: raeanne

Home Town: Albion, New York, USA

Living In: Glens Falls, New York, USA

A bulgur wheat and parsley salad (tabbouleh) gets extra color and flavor from tomato, yellow bell pepper and white beans.

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Tabbouleh

Submitted by: Wanda Watson

This cool refreshing salad is perfect to serve in warm weather. Bulgur blends deliciously with parsley, mint, tomatoes, onions and lemon juice. 'My brother brought this great grain dish to a family gathering,' explains Wanda Watson of Irving, Texas. 'I loved the taste and texture so much, I had to have his recipe.

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Fatoosh

Submitted by: WINNIFRED

Crunchy bites of pita bread are tossed with crisp romaine, green onions, cucumber, and fresh tomatoes amidst a flavorful Middle Eastern dressing.

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Gazpacho I

Submitted by: Michelle Chen

This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal.

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Gazpacho Andaluz

Submitted by: Aubrey

Direct from Spain, this recipe is simple and delicious. For this recipe it is convenient to have a hand mixer with chopping blades, a food processor, or a blender. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice.