TABBOULEH WITH AVOCADO AND FETA CHEESE

Tabbouleh with Avocado and Feta Cheese image

Yield Makes 4 to 6 servings

Number Of Ingredients 13

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1 1/2 cups hot water
1/2 cup bulgur*
12 ounces plum tomatoes, seeded, chopped
1 cup chopped fresh Italian parsley
4 green onions, chopped
§ cucumber, peeled, seeded, finely chopped
4 radishes, chopped
1/2 cup crumbled feta cheese
1/4 cup chopped fresh mint
1 tablespoon grated lemon peel
6 tablespoons olive oil
3 tablespoons fresh lemon juice
2 avocados, pitted, peeled, sliced

Steps:

Combine 1 1/2 cups hot water and bulgur in large bowl. Cover tightly and let stand until bulgur is tender, about 45 minutes. Strain bulgur. Place bulgur in clean dry towel and squeeze out any excess liquid. Return bulgur to bowl.
Add tomatoes, parsley, onions, cucumber, radishes, cheese, mint and lemon peel to bulgur. Stir to combine. Whisk oil and lemon juice in medium bowl to blend. Season dressing to taste with salt and pepper. Add all but 2 tablespoons dressing to bulgur mixture. Toss to combine. Season tabbouleh to taste with salt and pepper.
Add avocado slices to remaining dressing; toss to coat. Mound tabbouleh on platter. Garnish with avocado slices.