Tabouli
Summary
| Yield | |
|---|---|
| Source | Professional Vegetarian Cooking, 1999 |
| Prep time | 45 minutes |
| Recipes | Sides Eating on a Budget |
Description
Light and fresh, this cool salad can be sprinkled with feta and served as a lunch salad or paired as a side dish for souvlaki, grilled meats, or hummus wraps.
Ingredients
| 2 1⁄2 | Cup | bulgur |
| 1 | Teaspoon | salt |
| 2 | Tablespoon | red wine vinegar |
| 1⁄3 | Cup | olive oil |
| 1⁄2 | Cup | lemon juice |
| 1 | Pint | cherry tomatoes |
| 1 | Cup | kalamata olives |
| 1 | Pinch | black pepper |
| 1 | Cup | parsley (fresh, chopped) |
| 1⁄2 | Cup | mint (fresh, chopped) |
| 1 | red onion (diced) | |
| 3 | Cup | water (boiling) |
| 3 | Cup | cucumber (peeled and diced) |
Instructions
Combine the bulgur, salt and boiling water and let stand for 30 minutes until all water is absorbed. Stir in remaining ingredients and season to taste.
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