You are here: Home » Recipes » Tabbouleh with Green Beans and Feta 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. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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 water3/4 pound green beans, trimmed and cut into 1/2-inch pieces (about 2 1/2 cups)1/2 cup finely chopped fresh flat-leaf parsley3 green onions, white and light green parts, thinly sliced1/2 cup (2 ounces) crumbled feta3 tablespoons extra-virgin olive oil3 tablespoons lemon juice1/2 teaspoon coarse salt1/8 teaspoon freshly ground black pepper Instructions 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. Meanwhile steam beans in steamer basket over boiling water until barely tender, about 6 minutes. Cool under cold running water and drain well. Drain bulgur into a strainer and press down with a spoon to remove water. Combine bulgur, beans, parsley, green onions and feta in a large bowl. 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.