Tabbouleh with Avocado and Feta Cheese

4.3(18)

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.

by Epicurious·published 2004-08-20

Open original recipe

Servings

(4–6)

Total time

—

Calories / serving

—

Ingredients (13)

serves

1 1/2 cups hot waterwater
1/2 cup bulgur*
12 ounces plum tomatoes, seeded, choppedtomato
1 cup chopped fresh Italian parsleyparsley
4 green onions, choppedscallion
§ cucumber, peeled, seeded, finely choppedcucumber
4 radishes, choppedradish
1/2 cup crumbled feta cheesefeta
1/4 cup chopped fresh mintmint
1 tablespoon grated lemon peellemon
6 tablespoons olive oilolive-oil
3 tablespoons fresh lemon juicelemon-juice
2 avocados, pitted, peeled, slicedavocado

Instructions (3 steps)

01Combine 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.
02Add 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.