Tabouli is so last season. Bulgur enters the scene with romaine, juicy oranges, garbanzo beans and balsamic dressing. Smart and beautiful.
What You Need
Original recipe yields 8 servings
1-1/2 cups water
1/2 cup bulgur, uncooked
6 cups torn romaine lettuce
2 cups fresh green beans, cooked, cut in half
1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
2 navel oranges, peeled, halved lengthwise and cut crosswise into 1/4-inch-thick slices
6 green onions, sliced
1/2 cup KRAFT Balsamic Vinaigrette Dressing
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Let's Make It
Bring water to boil in small saucepan; stir in bulgur. Cover; simmer on medium-low heat 15 min. or until water is absorbed. Cool, uncovered, 20 min.
Combine remaining ingredients in large bowl.
Add bulgur; mix lightly.
Top with 1/2 cup your favorite variety of ATHENOS Crumbled Feta Cheese before serving.
Prepare using chopped iceberg lettuce.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1-1/2 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.