Recipe for the weekend: Tabbouleh Feta Salad

Published on Friday, 26 April 2013 by Webmaster

Recipe for the weekend: Tabbouleh Feta Salad

1 cup bulgur
1 medium tomato, chopped
3 scallions, white and green parts chopped
1/4 cup chopped fresh dil
1/4 cup chopped fresh parsley
3 ounces light feta, crumbled (optional)
1 lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

1.Combine bulgur with 2 cups water in a medium pot and bring to a boil over medium high heat.
2. Cover, reduce to a simmer and cook 12 to 15 minutes or until tender. 
3. Drain well and let dry out a bit on a paper towel lined sheet pan.
4. In a large bowl, combine remaining ingredients and add bulgur. Stir well to coat and serve at room temperature or chilled.

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