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

(7)

Recipe 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!

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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