Monday, June 8, 2009

Tabouli with Beans and Feta

Here's the recipe I brought to the Duncans-sorry (Ami, Heather, and Patty) it's taken me two weeks to post it. This is a Cooking Light recipe.
1 & 1/4 cups uncooked bulgar (You can also use boxed tabouli. If you do that, follow cooking instructions on the box. It may also be spelled "tabbouleh", depending on who makes it -Near East or others...)
2 cups boiling water
1/4 cup pesto
3 T fresh lemon juice
2 cups cherry tomatoes, halved
3/4 cup (3 oz) crumbled feta
1/3 cup thinly sliced green onion
2 T minced fresh parsley
1/4 fresh ground black pepper
1 (19oz) can chick peas (garbanzo beans), rinsed and drained
4 (7") pitas cut into wedges

Combine bulgar and boiling water in a bowl. Cover and let stand 30 minutes. Drain any remaining water when done. Combine pesto and lemon juice. Combine bulgar, pesto mixture, tomatoes, and next 5 ingredients in a large bowl and toss gently. Serve with pitas if you want. I just serve it as a side.

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