Recipe: Tabbouleh with Feta

TABBOULEH WITH FETA

1 cup bulgur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 small red onion, finely chopped (about 1 cup)
1 cucumber, unpeeled, seeded and finely chopped
2 medium tomatoes, seeded and finely chopped (about 1 3/4 cups chopped)
1 clove garlic, minced
1 cup loosely packed flat-leaf (Italian) parsley, minced
1/4 to 1/2 cup loosely packed mint, minced
1/4 cup loosely packed minced fresh cilantro
Grated zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup reduced-fat crumbled feta cheese

Place bulgur in a large, heat-proof mixing bowl. Pour boiling water, lemon juice and olive oil over bulgur. Stir to blend, cover and allow to stand 1 hour.

Stir in remaining ingredients, except feta cheese. Cover and refrigerate several hours.

Just before serving, stir in feta.

Makes 14 servings
Source: Jill Wendholdt Silva, Kansas City Star, October 2009