Total Time
20mins
Prep 10 mins
Cook 10 mins

This is from BH&G's Low Calorie magazine, Spring 1986 issue. The intro says, "Tabbouleh, Middle Eastern in origin, is made with bulgur, a wheat product." I confess that I love this salad!

Ingredients Nutrition

Directions

  1. Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
  2. Place prepared bulgur in salad bowl and add peas and cheese.
  3. In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
  4. Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.
Most Helpful

Yum# Loved the lemon and dill in this! The feta was good too. I enjoyed this cold as we are having a heat spell. Made for ZWT#6 by a Looney Spoon Phoodie!

Sharon123 June 15, 2010

very nice salad i made for 1 it worked grat nice salad to have zaar tour 6 i put in some cucumber and green onion

Dienia B. June 09, 2010

Oh WOW, this is a really tasty tabbouleh! The peas and feta go so well together and make for a sweet and salty contrast, which is really nice! I made half the recipe for my sis and me and we gobbled it up wishing we had made the whole recipe. :) Since I cant have wheat, I subbed millet for the bulgur, which worked out really well. Had no lettuce on hand, so skipped that and added the maters directly to the tabbouleh. Mmmm! THANKS SO MUCH for sharing this yummylicious recipe with us, mersaydees! Made and reviewed for Veggie Swap #22 and The Alphabet Soup Tag Game May 2010.

Lalaloula May 05, 2010

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