| | Directions | | Prepare Tabbouleh according to package direction. Stir in lemon juice and cool completely before adding any additional ingredients. Place the tabbouleh salad in the bottom of a clear glass serving bowl and pat the salad down so it is level. In even layers add the onion, then tomato, followed by the cucumber, pepper, cheese and finally parsley. Drizzle with olive oil and lemon juice and serve. |
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| Ingredients | | - |  | 1 box Near East Tabbouleh (5.25 ounce box) |
| - | | 1 tablespoon fresh lemon juice |
| - | | 1/4 cup red onion, minced |
| - | | 4 Roma tomatoes, small dice |
| - | | 1/2 English eucumber, small dice |
| - | | 1 yellow bell pepper, diced |
| - | | 4 ounces feta cheese, crumbled |
| - | | 1/2 cup Italian parsley, chopped |
| - | | 3 tablespoons olive oil |
| - | | 1 lemon juiced |
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