Spring Tabbouleh

New recipe alert!  As the temperatures are rising, it's nice to find those refreshing balanced meal options that won't disappoint in flavor.  We are happy to share this simple dish... full of yummy herbs and zesty citrus.  Enjoy on its own or as a delicious side dish.  

INGREDIENTS

2 cups cooked bulghur wheat, quinoa, or grain blend (cook according to package instructions)
1 cup chopped mint
1 cup chopped flat-leaf parsley
1 cup thinly sliced scallions
1 English cucumber, unpeeled, seeded, and diced
1 cup cherry tomatoes, cut in half
1/4 cup lemon juice
1/4 cup olive oil
1 tsp salt
1 tsp pepper
1/2 cup feta cheese (optional)
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INSTRUCTIONS
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Toss bulghur wheat, herbs, scallions, cucumber and cherry tomatoes in a medium bowl. Add lemon juice, olive oil, salt, and pepper and mix until seasoned well.  Sprinkle in your feta cheese (optional) and gently combine.  For meal planning, this dish pairs really well with shrimp, salmon, or  grilled chicken.  


Recipe adapted by Ina Garten