Tabbouleh-Pea Salad

Name: Tabbouleh-Pea Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

Editors' Pick

Submitted by mersaydees

"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

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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Tabuleh! Hahaha

Mayte Wynn
I made this similar recipe yesterday with Quinoa - EXCELLENT

Carol H.
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.

Tony D.
Probably This
Probably This