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Bulgur Tabbouleh Salad

Bulgur Tabbouleh Salad recipe
photo by:kraft
10 min
40 min
5 servings, about 3/4 cup each
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What You Need

cup  bulgur, uncooked
cup   boiling water
medium  tomato, seeded, chopped
pkg.   (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
cup   chopped fresh parsley
cup   chopped fresh mint
cup   chopped onions
cup  KRAFT Greek Vinaigrette Dressing

Make It

PLACE bulgur in medium bowl. Add boiling water; stir. Cover.

REFRIGERATE at least 30 min.

FLUFF bulgur with fork. Add remaining ingredients; mix lightly.

Kraft Kitchens Tips

Storage Know-How
Cover and store any leftover salad in the refrigerator for up to 4 days.
Substitute quinoa for the bulgur. To prepare, rinse 1 cup quinoa; drain. Heat large nonstick skillet on medium-high heat. Add quinoa; cook and stir until quinoa is dried and golden brown. Remove from heat; place in medium bowl. Bring 1-1/2 qt. (6 cups) salted water to boil in medium saucepan. Add quinoa; stir. Simmer 10 to 12 min. or until tender; drain well. Let stand 10 min. (You will have about 3 cups of cooked quinoa.) Place in medium bowl; fluff with fork. Add remaining ingredients; mix lightly.
Serving Suggestion
Serve with grilled chicken breasts.
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