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Recipe by Dining In

Tabbouleh Salad

Dairy Dairy
Easy Easy
12 Servings
Allergens
3 Hours, 30 Minutes
Diets

Ingredients

Main ingredients

  • 1 cup bulgur (cracked wheat), uncooked

  • 2 cups water

  • 1 clove garlic, minced

  • 1 (15-ounce) can Gefen Whole Baby Corn, drained

  • 1 and 1/4 cups sliced scallions

  • 1/2 cup crumbled feta cheese

Directions

Prepare the Tabbouleh Salad

1.

Combine bulgur, water, and garlic in a medium pot. Bring to a boil.

2.

Cover, reduce heat, and simmer for 15 minutes or until bulgur is tender and liquid is absorbed. Let cool.

3.

Cut each baby corn into thirds.

4.

Combine bulgur, corn, scallions, feta cheese, olives, lemon juice, strips of sun-dried tomatoes, and Italian dressing. Toss well.

5.

Cover and chill for two hours.

Variation:

If you substitute crumbled tofu for the feta cheese, you lower the fat and sodium contents.

Credits

Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz

Tabbouleh Salad

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