Editors' Pick
Tabbouleh-Pea Salad
photo by Probably This
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 cups water
- 1 cup Bulgar wheat
- 1 (10 ounce) package frozen peas, thawed
- 4 ounces feta cheese, crumbled
- 2 tablespoons olive oil (or salad oil)
- 2 tablespoons lemon juice
- 1⁄2 teaspoon dried dill
- 1⁄4 teaspoon salt
- 1 medium tomatoes, thinly sliced
- lettuce leaf, for serving on
directions
- Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
- Place prepared bulgur in salad bowl and add peas and cheese.
- In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
- Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.
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Reviews
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Tweaks
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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.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana