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Tabbouleh with Feta

Tabbouleh with Feta

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

Oxmoor House JANUARY 2005

  • Yield: 5 servings (serving size: 1 cup)

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

Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 0.0%
  • Fat: 6.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.2g
  • Carbohydrate: 22.5g
  • Fiber: 5.8g
  • Cholesterol: 8mg
  • Iron: 2.7mg
  • Sodium: 231mg
  • Calcium: 96mg
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Tabbouleh with Feta recipe

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