Daily Israel Report
More

Zion's Corner Blogs


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

Times

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

Servings

4

Ingredients

  • 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

Directions

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.