Speedy White Bean Tabbouleh Bowls

Name: Speedy White Bean Tabbouleh Bowls with Feta
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 1 unit(s) Cannellini Beans; ½ cup Bulgur Wheat; ¼ cup Feta Cheese, crumbled; 1 unit(s) Tomato; 14 g Parsley; 1 unit(s) Garlic, cloves; 1 unit(s) Lemon; 1 unit(s) Green Onion; 28 g Baby Spinach; 1 unit(s) Sweet Bell Pepper; 0.38 tsp Salt*; 2 tbsp Oil*; ½ tsp Sugar*; 0.06 tsp Pepper*

with Feta

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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!

Allergens:

Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 2 people

1 unit(s)

Cannellini Beans

½ cup

Bulgur Wheat

(Contains Wheat)

¼ cup

Feta Cheese, crumbled

1 unit(s)

Tomato

14 g

Parsley

1 unit(s)

Garlic, cloves

1 unit(s)

Lemon

1 unit(s)

Green Onion

28 g

Baby Spinach

1 unit(s)

Sweet Bell Pepper

Not included in your delivery

0.38 tsp

Salt*

2 tbsp

Oil*

½ tsp

Sugar*

0.06 tsp

Pepper*

Nutrition Values

Calories490 kcal

Fat15 g

Saturated Fat2 g

Carbohydrate77 g

Sugar6 g

Dietary Fiber15 g

Protein20 g

Cholesterol0 mg

Sodium640 mg

Trans Fat0 g

Potassium1000 mg

Calcium200 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Strainer

•Large Bowl

•Whisk

Cooking Steps

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.