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      Recipes from Israel that Work in USA: Tabouli-Feta Salad

      Serve this at your Lag Ba'Omer bonfire-barbecue to enjoy with the grilled meats or fish.
      By Jamie Geller, Israel
      First Publish: 4/26/2013, 5:07 PM


      • Prep Time : 12 min
      • Cook Time : 15 min
      • Ready Time : 27 min




      • 1 cup bulgur
      • 1 medium tomato on the vine, chopped
      • 3 scallions, white and green parts chopped
      • 1/4 cup chopped fresh dill
      • 1/4 cup chopped fresh parsley
      • 3 ounces light feta, crumbled (optional)
      • 1 lemon, juiced
      • 1 tablespoon red wine vinegar
      • 1 tablespoon extra-virgin olive oil
      • 1 teaspoon kosher salt
      • 1 teaspoon freshly ground black pepper
      • 1 teaspoon ground cumin


      Combine bulgur with 2 cups water in a medium pot and bring to a boil over medium high heat. Cover, reduce to a simmer and cook 12 to 15 minutes or until tender. Drain well and let dry out a bit on a paper towel lined sheet pan.
      In a large bowl, combine remaining ingredients and add bulgur. Stir well to coat and serve at room temperature or chilled.]

      About Jamie Geller

      Specializing in scrumptious meals that are a snap to prepare, Jamie authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. She and her husband and their children live in Israel.