TABOULEH WITH A TWIST
Source: Nava Atlas, In a Vegetarian Kitchen
Servings: 6-8
1 cup raw bulgur
2 medium firm, ripe tomatoes, diced
1 (16-ounce) can chickpeas, drained and rinsed
2/3 cup crumbled feta cheese, preferably organic
1/2 cup finely chopped fresh parsley
2 to 3 scallions, finely chopped
3 tablespoons olive oil
Juice of 1 large lemon
Salt and freshly ground pepper to taste
Bring 2 cups of water to a boil and pour over the bulgur in a heat-proof dish. Cover and let stand 30 minutes of until the water is absorbed. Fluff with a fork and allow to cool to room temperature.
Combine with the remaining ingredients in a serving dish and mix well. Cover and let stand for an hour or so before serving, refrigerated, if time allows.
Source: Nava Atlas, In a Vegetarian Kitchen
Servings: 6-8
1 cup raw bulgur
2 medium firm, ripe tomatoes, diced
1 (16-ounce) can chickpeas, drained and rinsed
2/3 cup crumbled feta cheese, preferably organic
1/2 cup finely chopped fresh parsley
2 to 3 scallions, finely chopped
3 tablespoons olive oil
Juice of 1 large lemon
Salt and freshly ground pepper to taste
Bring 2 cups of water to a boil and pour over the bulgur in a heat-proof dish. Cover and let stand 30 minutes of until the water is absorbed. Fluff with a fork and allow to cool to room temperature.
Combine with the remaining ingredients in a serving dish and mix well. Cover and let stand for an hour or so before serving, refrigerated, if time allows.
MsgID: 3134277
Shared by: Gladys/PR
In reply to: Recipe: Vegetarian Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Vegetarian Recipes (26)
Board: Daily Recipe Swap at Recipelink.com
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