TABOULEH WITH A TWIST

[Guest guest]

TABOULEH WITH A TWIST

 

1 cup raw bulgur

2 medium firm, ripe tomatoes, diced

20-ounce can chickpeas, drained and rinsed

2/3 cup crumbled feta cheese

1/2 cup finely chopped fresh parsley

2 to 3 scallions, finely chopped

3 tablespoons olive oil

Juice of 1 large lemon

Salt and freshly ground 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.

Makes 6 servings.