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TABBOULEH SUPPER SALAD
1 cup bulgur 1/2 cup couscous 1 15 oz can garbanzos (chickpeas), drained 1/2 lb feta cheese, cut in bite sized chunks 4 medium sized tomatoes diced 1/2 cup chopped parsley 1/2 cup chopped mint 1/4 cup chopped green onions olive oil salt and pepper 2 tbsp lemon juice 1 tsp sugar 2 tsp prepared mustard 1 medium sized head loose leaf lettuce
In large bowl, stir bulgur and couscous with 2 3/4 cups hot tap water; cover and let stand 1 hour.
Into bulgur mix stir garbanzo (chickpeas), feta cheese, tomatoes. Parsley, mint, green onions, 2 tbsp olive oil and salt and pepper to taste.
In small bowl, with wire whisk, mix lemon juice, sugar, mustard, 1/3 cup olive oil, salt and pepper; set dressing aside.
Arrange lettuce leaves in serving bowl; spoon salad over lettuce. Pour dressing over salad and lettuce.
Servings: 8
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