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Tabbouleh With Feta

Yield 5 servings (serving size: 1 cup)
Feta cheese gives this classic Middle Eastern salad a twist. Serve with warm pita bread for a quick meal.

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 extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 160
  • fat 6.7 g
  • satfat 2 g
  • protein 5.2 g
  • carbohydrate 22.5 g
  • cholesterol 8 mg
  • iron 2.7 mg
  • sodium 231 mg
  • caloriesfromfat 35 %
  • fiber 5.8 g
  • calcium 96 mg

How to Make It

  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; mix 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.

Oxmoor House Healthy Eating Collection