Recipe: Tabbouleh with Avocado and Feta Cheese

TABBOULEH WITH AVOCADO AND FETA CHEESE

1 1/2 cups hot water
1/2 cup bulgur
12 ounces plum tomatoes, seeded and chopped
1 cup fresh Italian parsley, chopped
4 green onions, chopped
1/2 cucumber, peeled, seeded and finely chopped
4 radishes, chopped
1/2 cup crumbled feta cheese
1/4 cup fresh mint, chopped
1 tablespoon grated lemon peel
6 tablespoons olive oil
3 tablespoons fresh lemon juice
2 avocados, halved, pitted, peeled and sliced

Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Drain. Place in a clean, dry kitchen towel and squeeze out any excess liquid.

Return bulgur to dry bowl. Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel. Stir to combine.

In a separate bowl, whisk together oil and lemon juice until blended. Season dressing with salt and pepper to taste. Add all but 2 tablespoons dressing to bulgur mixture; toss to combine. Taste and add more salt and pepper if necessary.

Add avocado slices to remaining dressing; toss gently to coat.

Mound tabbouleh on platter. Garnish with avocado slices and serve.

Makes 4 to 6 servings
Adapted from source: The Bon Appetit Cookbook by Barbara Fairchild