Mediterranean Cracked Wheat Salad |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a recipe I found while looking for a good Tabbouleh recipe. I'm always altering it by adding sun dried tomatoes, using different olives etc and it always comes out fantastic. The original recipe calls for water but I prefer vegetable or chicken stock. (Cooking time includes time to heat broth and roast pepper). Ingredients:
2 cups cracked wheat (bulgur) |
1 1/2 cups chicken stock, heated (or vegetable stock) |
1/4 cup olive oil |
3 tablespoons lemon juice or 3 tablespoons lime juice |
2 bunches scallions, sliced |
1 garlic clove, minced |
1 cup feta cheese, crumbled |
1 english cucumber, diced |
1 (6 ounce) can pitted ripe olives, sliced |
1/4 cup fresh mint, chopped |
1/3 cup cilantro, chopped (parsley also works well) |
2 bell peppers, roasted &sliced (red) |
salt and pepper |
Directions:
1. Rinse cracked wheat (bulgur) and put in a large bowl. Add hot broth, cover and let it stand until all liquid is absorbed (20-25 minutes).
2. Let cool and fluff with fork occasionally.
3. Add scallions, mint, cilantro, cucumber, olives and roasted pepper; mix well.
4. Mix together garlic, olive oil, lemon (or lime) juice salt and pepper and add to salad.
5. Stir in feta cheese, cover and refrigerate until ready to serve.
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