Tabbouleh with Feta

recipe
Feta cheese gives this classic Middle Eastern salad a tangy twist.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 160
Caloriesfromfat 0.0 %
Fat 6.7 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.2 g
Carbohydrate 22.5 g
Fiber 5.8 g
Cholesterol 8 mg
Iron 2.7 mg
Sodium 231 mg
Calcium 96 mg

Ingredients

3/4 cup uncooked bulgur
1 1/4 cups boiling water
1/4 teaspoon salt
1 1/2 cups chopped English cucumber
1 cup chopped plum tomato
1 cup finely chopped fresh parsley
1/2 cup finely chopped fresh mint
1/3 cup (1.3 ounces) crumbled feta cheese
1/4 cup minced red onion
2 garlic cloves, minced
3 tablespoons fresh lemon juice
1 1/2 tablespoons extravirgin olive oil
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine first 3 ingredients in a large bowl. Cover and let stand 30 minutes or until water is absorbed. Add cucumber and next 6 ingredients; toss gently.

2. Combine lemon juice, olive oil, and pepper in a small bowl; stir well with a whisk. Pour dressing over salad; toss gently to coat. Cover and chill at least 8 hours.

carbo rating: 17

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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