Fine Cooking

Servings:8 to 10

Think of this salad as a heartier twist on tabbouleh, with extra veggies and tangy feta cheese crumbles.

亚搏手机版官方

2-1/4 cups medium-grind bulgur
Kosher salt
1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
1/3 cup fresh lemon juice
3 Tbs. tahini
Freshly ground black pepper
1 cup sliced carrots (1/4-inch-thick slices), steamed until crisp-tender
1 cup diced red bell peppers (1/2-inch dice)
1 cup diced peeled cucumber (1/2-inch dice)
1 cup crumbled feta
2汤匙。chopped fresh flat-leaf parsley
2汤匙。切碎的新鲜莳萝

Calories (kcal) : 300
Fat Calories (kcal): 160
Fat (g): 18
饱和脂肪(g): 4。5
Polyunsaturated Fat (g): 2.5
单不饱和脂肪（G）：11
Cholesterol (mg): 15
Sodium (mg): 460
Carbohydrates (g): 29
Fiber (g): 7
Protein (g): 7

Preparation

Pour 3-1/2 cups boiling water over the bulgur in a medium bowl, stir, and let sit until the water is absorbed and the bulgur is tender, 20 to 25 minutes.
Transfer the bulgur to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread bulgur on the baking sheet and cool completely at room temperature or in the refrigerator.
Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the tahini. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.
将煮熟和冷却的Bulgur放入一个大碗中，然后扔掉以分解任何团块。加入胡萝卜，胡椒，黄瓜，羊乳酪，欧芹，莳萝和1/2杯醋和抛掷。通过需要更多的醋，盐和胡椒粉调味和调味，然后食用。

Make Ahead Tips

The salad can be refrigerated for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.