Guest guest Posted November 5, 2000 Report Share Posted November 5, 2000 * 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 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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