Name: Tabbouleh-Pea Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups water; 1 cup Bulgar wheat; 1 (10 ounce) package frozen peas, thawed; 4 ounces feta cheese, crumbled; 2 tablespoons olive oil (or salad oil); 2 tablespoons lemon juice; 1/2 teaspoon dried dill; 1/4 teaspoon salt; 1 medium tomatoes, thinly sliced; lettuce leaf, for serving on

This is from BH&amp;G's Low Calorie magazine, Spring 1986 issue. The intro says, &quot;Tabbouleh, Middle Eastern in origin, is made with bulgur, a wheat product.&quot; I confess that I love this salad!

Tabbouleh-Pea Salad

water

Bulgar wheat

(10 ounce) package frozen peas, thawed

feta cheese, crumbled

olive oil (or salad oil)

lemon juice

dill

salt

tomatoes,

lettuce leaf,

Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.

Place prepared bulgur in salad bowl and add peas and cheese.

In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.

Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.

Tasty Healthy Refreshing! I made this as directed and served it atop lettuce and cucumber. Made for the Photo tag game. Freddy Cat says  thanks for the salad!

Tabbouleh-Pea Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : mersaydees

Ingredients

Instructions

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