Barbara’s Greek Tabbouleh
- 1 cup #3 coarse or #4 extra coarse bulgur cooked in
- 2 cups water (15 minutes; put in refrigerator to chill for 1 hour)
Then add the following:
- 1 medium tomato (chopped)
- 1/2 red bell pepper (chopped and seeded)
- 1/2 cup Italian parsley (chopped)
- 1/4 cup green onion (chopped)
- 3/4 cup canned corn (drained)
- 1 can garbanzo beans (drained)
- 1/2 cup Kalamata olives (sliced)
- 1/4 cup raw unsalted sunflower seeds
- Add lemon juice and toss with Greek Vinaigrette dressing. Put on top of fresh spinach; add salt and pepper to taste. Also, can top with a dollop of hummus
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