Tabbouleh with Green Beans and Feta
- Yield: 6 servings
- Prep: 15 mins
- Cook: 30 mins
The recipe makes about 5 cups, enough for three good-size vegetarian main-dish salads or six smaller side dishes. Half-inch bean pieces mix nicely with the bulgur, but if cutting them so small is tedious, 1-inch is fine.
Ingredients
- 3/4cup bulgur
- -- Boiling water
- 3/4pound green beans, trimmed and cut into 1/2-inch pieces (about 2 1/2 cups)
- 1/2cup finely chopped fresh flat-leaf parsley
- 3-- green onions, white and light green parts, thinly sliced
- 1/2cup (2 ounces) crumbled feta
- 3tablespoons extra-virgin olive oil
- 3tablespoons lemon juice
- 1/2teaspoon coarse salt
- 1/8teaspoon freshly ground black pepper
Instructions
- Place bulgur in a large bowl and add enough boiling water to cover by about 1 inch. Let stand until bulgur is softened, about 25 minutes.
- Meanwhile steam beans in steamer basket over boiling water until barely tender, about 6 minutes. Cool under cold running water and drain well.
- Drain bulgur into a strainer and press down with a spoon to remove water.
- Combine bulgur, beans, parsley, green onions and feta in a large bowl.
- Whisk oil, lemon juice, salt and pepper in a small bowl. Pour over salad and mix gently with a large spoon. Makes about 5 cups.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Calories 180
- Glycemic Load 0
- Fat 10g
- Saturated Fat 3g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 6g
- Cholesterol 10mg
- Sodium 310mg
- Potassium 260mg
- Carbohydrate 19g
- Fiber 5g
- Sugars 3g
- Protein 5g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 30%
- Calcium 10%
- Iron 8%