Tuesday, August 26, 2008

Tabbouleh with Feta (serves 10)

1 cups bulgur (cracked wheat)
1/3 cup extra virgin olive oil
zest and juice of 1 large lemon
1 cups finely chopped green onions (green parts only)
2 cups chopped fresh parsley leaves
1/2 cup chopped fresh mint leaves
3 medium tomatoes, seeded and finely diced
1 English cucumbers, seeded and finely diced
3/4 cup finely crumbled feta
kosher salt/fresh ground pepper
In a large bowl, cover bulgur with warm water. Set aside for at least one hour. Drain thoroughly. Whisk together olive oil and lemon juice. Toss together bulgur, onions and herbs, tomatoes, cucumbers, feta and lemon zest. Add dressing and toss. Adjust seasoning to taste. Cover and refrigerate for at least one hour to allow flavours to develop. Tabbouleh may be served on its own as a salad or side dish, or stuffed in pita pockets for fresh and easy picnic fare.

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