Spinach Tabbouleh

Serves: 4
Total Calories: 144


1 1/4 cups water
1 teaspoon minced garlic, fresh or jarred organic
1/2 teaspoon salt
pinch ground black pepper
1 tablespoon olive oil
1 (6-ounce) box traditional tabbouleh or bulgur wheat (3/4 cup)
1 (9-ounce) bag baby spinach
1/4 cup crumbled feta cheese (about 1 ounce)


Heat the water to boiling in a large saucepan. Add the garlic, salt, pepper, olive oil, tabbouleh, and spinach stir until everything is moistened. Cover and set aside for 5 minutes. In that time the spinach will wilt and the water will be absorbed. Stir in the feta, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 144
Calories from Fat: 43

This Spinach Tabbouleh recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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