Tabbouleh With Avocado And Feta Cheese

Recipe Ingredients

1 1/2 cups	355ml	Hot water
1/2 cup	118ml	Bulgur - see * Note
12 oz	340g	Plum tomatoes - seeded, chopped
1 cup	146g / 5.1oz	Chopped fresh Italian parsley
4		Green onions - chopped
1		Cucumber - peeled, seeded,
		And finely chopped
4		Radishes - chopped
1/2 cup	73g / 2.6oz	Crumbled feta cheese
1/4 cup	36g / 1.3oz	Chopped fresh mint
1 tablespoon	15ml	Grated lemon peel
6 tablespoons	90ml	Olive oil
3 tablespoons	45ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Avocados - pitted, peeled,
		And sliced

Recipe Instructions

* Note: Also called cracked wheat; available at natural foods stores and supermarkets.

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.

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.

Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish with avocado slices.

This recipe yields 4 to 6 servings.

Source:
Bon Appetit, September 1999

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