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Tabbouleh With Olives And Mint

fast.cook's picture
Ingredients
  Bulgur 1 Cup (16 tbs)
  Boiling water 1 Cup (16 tbs)
  Tomato 1 , chopped
  Cucumber 1⁄2 , peeled, seeded and diced
  Chopped fresh mint 1⁄2 Cup (8 tbs)
  Chopped flat leaf parsley 1⁄4 Cup (4 tbs)
  Scallions 2 , finely chopped
  Brine cured kalamata olives 10 , pitted and chopped
  Fresh lemon juice 1 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Crumbled fat free feta cheese 1⁄3 Cup (5.33 tbs)
Directions

1 Place the bulgur in a large bowl. Pour the boiling water over the bulgur and let stand until the water is absorbed, about 30 minutes.
2 Add the tomato, cucumber, mint, parsley, scallions, olives, lemon juice, oil, pepper, and salt to the bulgur; toss well to coat. Sprinkle with the cheese.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Mint
Cook Time: 
1 Minute

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