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 Completed Tabbouleh ready for service. |
 Mise En Place for Bulgar Wheat and spices. |
 Mise En Place for vegetables. |
 Combine all ingredients and mix thoroughly. |
 Refrigerate several hours to allow flavors to meld. |
 Leftovers keep well. |
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This is a different take on Tabbouleh. Many recipes include Mint with the Parsley. I have included Middle Eastern spices and Feta cheese instead which make for a more substantial salad. After assembly the salad is best if refrigerated for several hours so flavors can meld before service. Parsley is key, so use plenty. I have cut back on the amount of spice I usually include as some may not like as much as I do. The salad keeps well if you have leftovers.
Ingredientes
- 2 Cups Bulgur Wheat (small or medium grain)
- 5 Roma Tomatoes, seeded & diced
- 1 Large Cucumber, peeled, seeded & diced
- 1 Small Zucchini, diced
- 1/2 Red Pepper, seeded & diced
- 2 Cloves Garlic, pressed & minced
- 1 Bunch Scallions, finely chopped
- 1 Large Bunch Parsley, finely minced.
- 4 oz Feta Cheese, crumbled
- 4 oz Olive Oil
- 4 oz Lemon Juice
- 1 tsp Zatar
- 1 tsp Aleppo Pepper
- 1 tsp Sumac
- 1 tsp Turkish Seasoning (I use Penzey's)
- Salt & Pepper to taste
Direcciones
- Prepare Bulgur Wheat according to directions. I usually do this a day ahead, refrigerate and fluff just before assembling the salad.
- Add all remaining ingredients to fluffed Bulgur Wheat and mix until combined.
- Taste for seasonings/spices and acid. Adjust accordingly.
- Refrigerate several hours before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 8 servings | |
| Calories 304 | |
| Calories from Fat 157 | 52% |
| Total Fat 17.84g | 22% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 171mg | 7% |
| Potassium 374mg | 11% |
| Total Carbs 32.23g | 9% |
| Dietary Fiber 7.7g | 26% |
| Sugars 3.13g | 2% |
| Protein 7.33g | 12% |
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Evaluaciones
02 de Noviembre de 2011
I like to add chopped Kalamata olives & fresh tomato when I make this. Thanks for posting Dad!1 replyYo he cocinado/probado esta receta
