Tabbouleh with Green Beans and Feta

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 30 mins

Perfect as a vegetarian main course, this green bean salad also fills the bill as a great potluck dish.

tabbouleh
Mark Boughton Photography / styling by Teresa Blackburn

The recipe makes about 5 cups, enough for three good-size vegetarian main-dish salads or six smaller side dishes. Half-inch bean pieces mix nicely with the bulgur, but if cutting them so small is tedious, 1-inch is fine.

Ingredients

3/4 cup bulgur
Boiling water
3/4 pound green beans, trimmed and cut into 1/2-inch pieces (about 2 1/2 cups)
1/2 cup finely chopped fresh flat-leaf parsley
3 green onions, white and light green parts, thinly sliced
1/2 cup (2 ounces) crumbled feta
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper

Instructions

  1. Place bulgur in a large bowl and add enough boiling water to cover by about 1 inch.  Let stand until bulgur is softened, about 25 minutes.
  2. Meanwhile steam beans in steamer basket over boiling water until barely tender, about 6 minutes. Cool under cold running water and drain well.
  3. Drain bulgur into a strainer and press down with a spoon to remove water.
  4. Combine bulgur, beans, parsley, green onions and feta in a large bowl.
  5. Whisk oil, lemon juice, salt and pepper in a small bowl. Pour over salad and mix gently with a large spoon. Makes about 5 cups.

Recipe by Jean Kressy.

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