Tabbouleh with Feta

by Chef

Serves: 6


1 cup fine bulgur wheat (aka cracked wheat)

1 cucumber, peeled, seeded, and diced small

2 medium-size plum tomatoes, peeled, seeded, and diced small

4 scallions, chopped

½ cup fresh mint, chopped

½ cup flat-leaf parsley, chopped

3 tablespoons lemon juice, freshly squeezed

3 tablespoons extra virgin olive oil

¼ teaspoon allspice

¼ teaspoon cinnamon

1 cup crumbled feta

Dash freshly ground black pepper

Pinch kosher or sea salt to taste


Soak wheat in one quart of boiling water for 30 minutes covered. Dump into a large sieve lined with cheesecloth and squeeze out the extra moisture. Transfer squeezed wheat into a large mixing bowl. Add cucumber, tomatoes, scallions, mint, parsley, lemon, olive oil, spices and crumbled feta. Add seasoning, and stir to blend well. Taste, and adjust seasoning with salt and pepper. Store in sealed container and place in refrigerator for up to 3 days. Stir and fluff the mixture with a fork before serving.