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Salads & sides

Bulgur Tabbouleh Salad

Bulgur Tabbouleh Salad recipe
photo by:kraft
time
prep:
10 min
total:
40 min
servings
total:
5 servings, about 3/4 cup each
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what you need

1
cup  bulgur, uncooked
1
cup   boiling water
1
medium  tomato, seeded, chopped
1
pkg.   (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/2
cup   chopped fresh parsley
1/4
cup   chopped fresh mint
1/4
cup   chopped onions
1/2
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.
Variation
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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