Tabouleh With A Twist: Date Added: 21 Nov 2009
Listed in: Vegetarian

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.

Combine with the remaining ingredients in a serving dish and mix well. Cover and let stand for an hour or so before serving, refrigerated, if time allows.

This recipe yields 6 to 8 servings.

Source: http://www.vegkitchen.com/

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