Tabbouleh with White Beans
- 2 cups water
- 2/3 cup #3 coarse Bulgur Wheat
- 4 plum tomatoes (diced)
- 2 zucchini (diced)
- 1 cup small white beans (rinsed and drained)
- 1/3 cup chopped parsley
- 1/3 cup chopped mint
- Juice lemon (about 2 tbsp.)
- 2 tbsp. extra virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Bring water to a boil; stir in bulgur. Remove pan from heat. Cover and let stand 20 minutes till softened. Drain bulgur in a sieve. Transfer bulgur to a large bowl and add ingredients.
Makes 4-1/2 cups.
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