Celery and Za’atar Tabouli

Course Salads

Ingredients in this Recipe

1 3/4 cup boiling water
1 cup bulgur wheat
1 spring onion or 2 scallions, minced
1 2 tablespoon sumac (adds tartness)
1/2 cup finely chopped flat leaf parsley
1/2 teaspoon kosher salt
1/4 cup chopped toasted walnuts
1/4 cup za'atar
2 tablespoons walnut or olive oil
3 tablespoons dried thyme (get lemon thyme if you can.)
3 tablespoons toasted sesame seeds
crumbled feta cheese (optional)
Juice and zest of 1 2 lemons
Plain Greek yogurt
Salt and fresh ground black pepper to taste

Recipe Preparation

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