Vegetarians recipes |
Tabouleh With A Twist |
1 cup raw bulgur 2 medium firm ripe tomatoes -- diced 1 can chickpeas - (16 oz) -- drained, rinsed 2/3 cup crumbled feta cheese -- preferably organic 1/2 cup finely-chopped fresh parsley 2 scallions - (to 3) -- finely chopped 3 tablespoons olive oil Juice of 1 large lemon Salt -- to taste Freshly-ground black pepper -- to taste |
Bring 2 cups of water to a boil and pour over the bulgur in a heat-proof dish. Cover and let stand 30 minutes of until the water is absorbed. Fluff with a fork and allow to cool to room temperature. |