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.

No additional tips available.

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

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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.

Tabouli with Feta and Endive

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