Tabbouleh with Green Beans and Feta

Mark Boughton Photography / styling by Teresa Blackburn
  • 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.


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


  1. 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.  
  2. Meanwhile steam beans in steamer basket over boiling water until barely tender, about 6 minutes. Cool under cold running water and drain well.
  3. Drain bulgur into a strainer and press down with a spoon to remove water.  
  4. Combine bulgur, beans, parsley, green onions and feta in a large bowl.  
  5. 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%