Tabbouleh with Cilantro and Feta
Recipe GLPR37b7ff9e879a2e
A refreshing Middle Eastern grain salad made with bulgur wheat that is hydrated with seasoned water, then combined with fresh herbs, vegetables, and a bright lemon vinaigrette. Topped with crumbled feta cheese and fresh tomato for a light, flavorful dish perfect as a side or light main course.
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Ingredients
1 cup uncooked bulgur wheat
1 1/2 cups water
1 teaspoon salt
2 tablespoons olive oil
Juice of 1 to 2 lemons, to taste
1/4 to 1/2 cup fresh chopped cilantro
1/2 cup fresh chopped mint leaves
2 cloves garlic, peeled and minced (optional)
1/2 cup chopped scallions or green onions
2 cups chopped English cucumber
1 fresh garden tomato, chopped
2 to 3 tablespoons crumbled feta cheese
Freshly ground black pepper, to taste
Directions
Place the bulgur wheat in a medium mixing bowl.
In a small pot, bring the water and salt to a boil. Carefully pour the hot salted water over the bulgur, stirring well to combine.
Stir in the olive oil, then cover the bowl with a lid or plastic wrap. Set aside to rest for 1 to 2 hours until the bulgur is tender and has absorbed most of the liquid.
If excess liquid remains at the bottom of the bowl, strain out the water using a fine-mesh sieve.
In a small bowl, combine the lemon juice and minced garlic (if using). Set aside to allow the garlic to flavor the juice.
Add the cilantro, mint, scallions, and cucumber to the cooled bulgur and gently toss to combine.
Pour the lemon juice mixture over the salad and toss again. Season with freshly ground black pepper to taste.
Divide the tabbouleh between two bowls or serving plates. Top each portion with the chopped fresh tomato and crumbled feta cheese. Garnish with additional fresh mint leaves if desired and serve immediately.
