A wholesome and tasty tabbouleh
(cooked bulgur wheat) tossed salad with lemon, tomato, provolone
or mozzarella cheese, peas, carrots, black bean and fresh basil.
Tabbouleh
Primavera
- 1 (5 1/4-ounce) package
Tabbouleh mix
1 cup cold water
1 tablespoon olive oil or vegetable oil
2 to 3 tablespoons lemon juice
1 cup chopped tomatoes
1 cup (4 ounces) Wisconsin Provolone or Mozzarella cheese, cut
into 1/2-inch cubes
1 cup frozen peas
1 cup shredded carrots
1 cup canned black beans, rinsed and drained
1/4 cup chopped fresh basil
Romaine lettuce leaves
- In a large bowl, combine
tabbouleh mix, water, oil and lemon juice; let stand for 30 minutes.
- Fluff prepared tabbouleh
lightly with a fork. Add tomatoes, cheese, peas, carrots, beans
and basil; mix well. Cover; chill at least 2 hours before serving
on a bed of lettuce.
Makes 4 servings.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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