Tabouli Feta Salad
Servings
4 Servings
Ingredients
- 1 cup bulgur
- 1 medium tomato on the vine chopped
- 3 scallions white and green parts chopped
- 1/4 cup chopped fresh dill
- 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
Instructions
- Combine bulgur with 2 cups water in a medium pot and bring to a boil over medium high heat. Cover, reduce to a simmer and cook 12 to 15 minutes or until tender. Drain well and let dry out a bit on a paper towel lined sheet pan. In a large bowl, combine remaining ingredients and add bulgur. Stir well to coat and serve at room temperature or chilled.
- As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.
we are twins!
Love this recipe and I usually add feta to my tabouli (and also chopped salad). Delish!