Tabbouleh With Olives And Mint
|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|
|Crumbled fat free feta cheese||1⁄3 Cup (5.33 tbs)|
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.