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Tabbouleh With Avocado And Feta Cheese

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.

Type: Rice
Courses: Salads
Serves: 4 people

Recipe Ingredients

1 1/2 cups 355mlHot water
1/2 cup 118mlBulgur - see * Note
12 oz 340gPlum tomatoes - seeded, chopped
1 cup 146g / 5.1ozChopped fresh Italian parsley
4   Green onions - chopped
1   Cucumber - peeled, seeded,
  And finely chopped
4   Radishes - chopped
1/2 cup 73g / 2.6ozCrumbled feta cheese
1/4 cup 36g / 1.3ozChopped fresh mint
1 tablespoon 15mlGrated lemon peel
6 tablespoons 90mlOlive oil
3 tablespoons 45mlFresh 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.

Bon Appetit, September 1999


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