Ingredients
12
ounces plum tomatoes, seeded, chopped
1
cup chopped fresh Italian parsley
§ cucumber, peeled, seeded, finely chopped
1/2
cup crumbled feta cheese
1/4
cup chopped fresh mint
2
avocados, pitted, peeled, sliced
Directions
1.
Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any excess liquid. Return bulgur to bowl.
2.
Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season tabbouleh to taste with salt and pepper.
3.
Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish with avocado slices.
4.
*Also called cracked wheat; available at natural foods stores and supermarkets.
New-York Restaurants
