Recipe adapted from Matthew Kenney’s Mediterranean Cooking

Ingredients:

1 box Tabouleh
½ cup pine nuts toasted
2 cups frozen lima beans, thawed
1 plum tomato, seeded and finely diced (1/2 cup diced)
2 cloves garlic minced
½ cup chopped dates
½ cup fresh lemon juice
½ cup olive oil
Coarse salt and freshly ground pepper for seasoning

Directions:

1. Discard spice pack from Near East package and follow the directions for making the bulgur wheat.
2. Blanch the lima beans in boiling water for 1 minute. Let cool.
3. Mix the bulgur wheat, lima beans, pine nuts, dates, tomato, and garlic together. Mix the olive oil and lemon juice and toss with the bulgur wheat salad. Season with salt and pepper to taste. Let stand at room temperature for up to 3 hours in order to let the flavors blend. Can be made the day before and refrigerated. Bring to room temperature before serving.

Serves 8