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  • 3/4 cup bulgur
  • Boiling water
  • 3/4 pound green beans, trimmed and cut into 1/2-inch pieces (about 2 1/2 cups)
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 3 green onions, white and light green parts, thinly sliced
  • 1/2 cup (2 ounces) crumbled feta
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper


  1. Place bulgur in a large bowl and add enough boiling water to cover by about 1 inch.  Let stand until bulgur is softened, about 25 minutes.
  2. Meanwhile steam beans in steamer basket over boiling water until barely tender, about 6 minutes. Cool under cold running water and drain well.
  3. Drain bulgur into a strainer and press down with a spoon to remove water.
  4. Combine bulgur, beans, parsley, green onions and feta in a large bowl.
  5. Whisk oil, lemon juice, salt and pepper in a small bowl. Pour over salad and mix gently with a large spoon. Makes about 5 cups.
Recipe by Jean Kressy.

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The recipe was originally published as Tabbouleh with Green Beans and Feta on

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