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Tabbouleh With Beans And Feta

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* Exported from MasterCook *

 

Tabbouleh With Beans And Feta

 

Recipe By : Star Tribune, 7/20/00

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 3/4 cups uncooked bulgur or cracked wheat

2 cups boiling water

1/4 cup prepared pesto

3 tablespoons fresh lemon juice

2 cups cherry tomatoes -- halved

3/4 cup crumbled feta cheese -- (3 oz.)

1/3 cup thinly sliced green onions

2 tablespoons minced fresh parsley

1/4 teaspoon freshly ground black pepper

19 ounces canned chickpeas -- rinsed and drained

(also known as garbanzo beans)

4 7-inch pitas -- cut in half

 

Serves 4.

 

Combine bulgur and boiling water in a large bowl. Cover and let stand 30

minutes; drain. Combine pesto and lemon juice; stir with a whisk. Combine

bulgur, pesto, tomatoes, and feta, onions, parsley, pepper and chickpeas in

a large bowl; toss gently to combine. Serve with pita halves.

 

Nutrition information per serving: Calories 599, Carbohydrates 93 g,

Protein23 g, Fat17 g, including sat. fat5 g, Cholesterol21 mg, Sodium856

mg. Calcium352 mg, Dietary fiber14 g

 

 

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