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Tabouleh With A Twist


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  • 1 cup raw bulgur
  • 2 medium firm ripe tomatoes diced
  • 1 can chickpeas - (16 oz) drained, rinsed
  • 2/3 cup crumbled feta cheese preferably organic
  • 1/2 cup finely-chopped fresh parsley
  • 2 scallions - (to 3) finely chopped
  • 3 tablespoons olive oil
  • Juice of 1 large lemon
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 6


Step 1

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.

This recipe yields 6 to 8 servings.

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