Tabouli with Feta and Endive Recipe

Name: Tabouli with Feta and Endive
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Bulghur Wheat; 2 whole Lemons, Zest And Juice; ⅓ cups Extra Virgin Olive Oil; 1/4 teaspoons Cayenne; 1 clove Garlic, Minced; 2- 1/2 teaspoons Salt; 1- 1/2 cup Boiling Water; 8 whole Small Head Endive; 1 bunch Green Onions Tops And Bottoms, Sliced; 1 bunch Flat-leaf Parsley, Chopped; 1 bunch Mint, Chopped; 1 whole English Cucumber, Chopped; 2 pints Cherry Tomatoes, Quartered; 1 cup Crumbled Feta

Servings: persons

1 cup Bulghur Wheat
2 whole Lemons, Zest And Juice
⅓ cups Extra Virgin Olive Oil
1/4 teaspoons Cayenne
1 clove Garlic, Minced
2- 1/2 teaspoons Salt
1- 1/2 cup Boiling Water
8 whole Small Head Endive
1 bunch Green Onions Tops And Bottoms, Sliced
1 bunch Flat-leaf Parsley, Chopped
1 bunch Mint, Chopped
1 whole English Cucumber, Chopped
2 pints Cherry Tomatoes, Quartered
1 cup Crumbled Feta

1
In a large bowl, add the bulghur wheat, lemon zest and juice, oil, cayenne, garlic and salt.
2
Pour the boiling water over the top.
3
Stir and allow it to sit for at least 1 hour.
4
Wash the endive and cut off the bottoms.
5
Carefully separate the leaves and set aside.
6
Chop all the herbs, cucumber and tomatoes.
7
Once the wheat has plumped up and absorbed the liquid, toss in the herbs, cumbers and tomatoes.
8
Then salt and pepper to taste.
9
You can eat the tabouli immediately, but the flavor does develop if you give it a little time to sit.
10
Scoop into endive leaves and sprinkle each with feta.
11
Only 20 minutes active time.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Bulghur Wheat, 2 whole Lemons, Zest And Juice, ⅓ cups Extra Virgin Olive Oil, 1/4 teaspoons Cayenne, and more.

Yes, Tabouli with Feta and Endive falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tabouli with Feta and Endive

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions