Name: Tabbouleh with Avocado and Feta Cheese
Yield: Makes 4 to 6 servings
Ingredients: 1 1/2 cups hot water; 1/2 cup bulgur*; 12 ounces plum tomatoes, seeded, chopped; 1 cup chopped fresh Italian parsley; 4 green onions, chopped; § cucumber, peeled, seeded, finely chopped; 4 radishes, chopped; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh mint; 1 tablespoon grated lemon peel; 6 tablespoons olive oil; 3 tablespoons fresh lemon juice; 2 avocados, pitted, peeled, sliced

A growing interest in Middle Eastern food, spurred most likely by the vegetarian movement, brought tabbouleh to the attention of many Americans. It was often served as a side dish at health food restaurants.

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

1 1/2 cups hot water

1/2 cup bulgur*

12 ounces plum tomatoes, seeded, chopped

1 cup chopped fresh Italian parsley

4 green onions, chopped

§ cucumber, peeled, seeded, finely chopped

4 radishes, chopped

1/2 cup crumbled feta cheese

1/4 cup chopped fresh mint

1 tablespoon grated lemon peel

6 tablespoons olive oil

3 tablespoons fresh lemon juice

2 avocados, pitted, peeled, sliced

Preparation

Step 1
Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any excess liquid. Return bulgur to bowl.
Step 2
Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season tabbouleh to taste with salt and pepper.
Step 3
Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish with avocado slices.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes