“This is from BH&G's Low Calorie magazine, Spring 1986 issue. The intro says, "Tabbouleh, Middle Eastern in origin, is made with bulgur, a wheat product." I confess that I love this salad!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil water; combine with bulgur and let stand 1 hour. Drain well; squeeze out excess water.
  2. Place prepared bulgur in salad bowl and add peas and cheese.
  3. In separate small bowl, combine oil, lemon juice, dillweed, and 1/4 teaspoon salt, mixing well. Gently toss into bulgur mixture.
  4. Arrange tomato slices on lettuce-lined plates; top with bulgur mixture.

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