Tabbouleh-Pea Salad

"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!"
 
Tabbouleh-Pea Salad created by Probably This
Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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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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  1. Mayte Wynn
    Tabuleh! Hahaha
     
  2. Carol H.
    I made this similar recipe yesterday with Quinoa - EXCELLENT
     
  3. Tony D.
    A good option in lieu of the bulgar wheat is to use couscous instead. It cooks much faster in hot broth and requires no removing excess water.
     
  4. Probably This
    Tabbouleh-Pea Salad Created by Probably This
  5. Probably This
    Tabbouleh-Pea Salad Created by Probably This

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