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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from BH&G's Low Calorie magazine, Spring 1986 issue. The intro says, Tabbouleh, Middle Eastern in origin, is made with bulgur, a wheat product. I confess that I love this salad! Ingredients:
2 cups water |
1 cup bulgar wheat |
1 (10 ounce) package frozen peas, thawed |
4 ounces feta cheese, crumbled |
2 tablespoons olive oil (or salad oil) |
2 tablespoons lemon juice |
1/2 teaspoon dried dill |
1/4 teaspoon salt |
1 medium tomato, thinly sliced |
lettuce leaf, for serving on |
Directions:
1. Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
2. Place prepared bulgur in salad bowl and add peas and cheese.
3. In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
4. Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.
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