Other Salads : Tabbouleh, Couscous, Lentil
Tabbouleh for 30
2 cups Bulgur
2 Cucumbers
2 medium Tomatoes, seeded and diced
2 cups Finely chopped parsley
2 tbsp Chopped mint
1 cup Finely chopped scallions
Dressing:
6 tbsp Olive oil
6 tbsp lemon juice
salt and pepper
Soak bulgur in water to cover for 30 minutes in a very large bowl
as bulgur expands 4 times its size. Squeeze soaked wheat by handfuls
to get rid of as much water as possible. Place cucumbers in a bowl,
salt and cover them with a weighted dish to help release their water.
After 30 minutes, rinse under cold water, drain well, and squeeze
dry. (Make sure that all of the salt has been washed off well.)
In a large serving bowl, mix bulgur, cucumber, tomatoes, parsley,
mint and scallions. Mix dressing ingredients well and pour over
bulgur. Add more lemon and seasoning to taste.
Couscous, Orange and Carrot Salad for 30
7 cups Water
5 cups Couscous
8 Oranges, sectioned and chopped
4 cups Coarsely shredded carrots
2 cups Raisins
1 cup Chopped fresh coriander or parsley
Vinaigrette:
½ cup Balsamic Vinegar
½ cup Lemon Juice
½ cup Olive oil
½ cup Water
4 tbsp Sugar
4 tbsp Minced gingerroot
1 tsp Salt
1 tsp Pepper
1 tsp Ground Cumin
In saucepan, bring water to boil; add couscous and stir quickly
to mix. Cover and remove from heat; let stand for 10 minutes to
absorb liquid. Using fork, fluff couscous; let cool.
In salad bowl, combine oranges, carrots, raisins, coriander and
couscous.
Ginger Vinaigrette: In a small bowl, whisk together vinegar, lemon
juice, oil, water, sugar, ginger, salt, pepper, and cumin.
Pour vinaigrette over salad and toss to mix.
Lentil Salads
Lentils are the fast food of beans – they need no soaking
and they cook quickly. Just place them in a large quantity of boiling
water, return to a boil, reduce the heat and simmer 15 to 20 minutes.
If you have any leftovers, be sure to keep them for the next day-
the flavours get even better after a little marinating.
Curried Lentil Salad for 30
7 cups Red lentils
¼ cup Curry powder
1 cup Scallions, minced
1 ¾ cup Minced parsley
2/3 cup Olive Oil
2/3 cup Red-Wine vinegar
8 cloves Garlic
2 tbsp Minced, peeled gingerroot
2 tbsp Grated orange zest
2 tsp Salt
7 cups Cooked green peas
In a medium saucepan, combine 4 ½ quarts of water and the
lentils; bring to a boil. Reduce the heat and simmer, covered, until
slightly crunchy, (do not over cook). Drain the lentils into a fine-mesh
strainer and rinse under cold water until cool. Transfer to a large
bowl.
In a skillet over medium heat, toast the curry powder until fragrant,
about 30 seconds. Sprinkle over the lentils. Add the scallions,
parsley, oil, vinegar, garlic, gingerroot, orange zest and salt;
toss to combine. Add the peas; refrigerate, covered, until the flavours
and blended, at least one hour.
Crunchy Lentil Salad for 30
12 cups Hot cooked lentils
2 large Carrots, finely chopped
2 large Celery Stalks, finely chopped
4 tbsp Olive oil
4 tbsp Lemon juice
3 cloves Garlic
2 ¼ cups Plain non-fat Yogurt
¾ cup finely chopped flat leaf parsley
¾ cup coarsely chopped walnuts, pine nuts or sunflower seeds.
Salt and Pepper to taste
18 cups Cleaned curly chicory
In a large bowl, combine the lentils, carrots, celery, oil, lemon
juice and garlic. Cool to room temperature. In a small bowl, combine
the yogurt, parsley, nuts, salt and pepper. Pour over the salad,
toss to coat. Serve over chicory.
Note: The lentil mixture can be refrigerated for up to a week.
It can be used to toss onto other salads or stir into a rice dish.
Lentil and Bell Pepper Salad for 30
2 cups Lentils, picked over, rinsed and drained
3 Bay Leaves
2 medium Zucchini, diced
2 diced Red bell peppers, seeded
2 diced Green pepper, seeded
2 chopped Red Onions
¾ cup Parsley, chopped
1/3 cup Red-wine Vinegar
1 tsp Sage
3 tbsp Olive oil
11/2 tsp Salt
11/2 tsp Pepper
In a large saucepan, bring 3 quarts of water to a boil; add the
lentils and bay leaf. Reduce the heat and simmer, uncovered, until
just tender, 15 – 20 minutes. Drain well; discard the bay
leaf.
In a large bowl, toss the lentils with the zucchini, bell peppers,
onion, parsley, vinegar, sage, oil, salt and pepper. Let cool to
room temperature before serving.
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