Speedy White Bean Tabbouleh Bowl
Serves 2 | with Feta
This hearty chopped salad, filled with bulgur, fresh veggies and creamy, protein-packed white beans, comes together in under 20 minutes! Salty feta is the only way to top off this enticing combo!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Not included in your delivery
Before starting, wash and dry all produce. Garlic Guide for Step 3: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add 3/4 cup water and 1/2 tsp salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Place in the fridge until bulgur is tender and liquid is absorbed, 15-16 min. Fluff bulgur with a fork.
Meanwhile, cut tomato into 1/4 inch pieces. Core, then cut pepper into 1/4-inch pieces.Roughly chop parsley. Roughly chop spinach.Juice lemon.Thinly slice green onion.Peel, then mince or grate garlic.Using a strainer, drain and rinse beans, then pat dry with paper towel.
Add 1 1/2 tbsp lemon juice, 2 tbsp oil, 1/2 tsp sugar and 1/4 tsp garlic to a large bowl (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk to combine.Add beans, parsley, tomatoes, peppers, bulgur, spinach, half the green onions and half the feta. Toss to combine. Season with salt and pepper, to taste.
Divide white bean tabbouleh between plates, then sprinkle with remaining feta and remaining green onions.Serve immediately or refrigerate until ready to eat.