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Recipe by Dining In

Tabbouleh Salad

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Tabbouleh Salad
Dairy Dairy
Easy Easy
12 Servings
Allergens

Contains

- Wheat - Gluten - Dairy
3 Hours, 30 Minutes
Diets
- Vegetarian - Pescatarian - Vegan

A sophisticated twist on the popular Middle Eastern tabbouleh salad. Bulk up the classic cracked wheat salad with crumbled feta, or substitute with tofu to lower the fat and sodium. Perfect for a late Shabbat seudat shlishit or summer gathering.

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.

Credits

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

Recipe tags

baby corn bulgur chilled cook it nj cookitnj dairy free dairy or pareve feta feta cheese grain salad green onions kosher Middle Eastern food make ahead Middle Eastern food salad scallions spring onions summer salads sun dried tomatoes sundried tomatoes tabbouleh tabouli vegan option vegetables
Tabbouleh Salad

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