Ingredients

6 cups	Bulgar wheat, cooked, cooled
6 cups	Couscous, cooked, cooled
2 qts	Cherry tomatoes, cut in half
2 qts	Garbanzo beans, drained
1 qt	Cucumber, peeled, seeded, 1/2'' dice
2 cups	Celery, 1/4'' dice
2 cups	Kalamata olives, pitted, halved
2 cups	Red onion, halved, thinly sliced
4 tsp	Salt
4 tsp	Oregano, fresh, minced
1 pt	Rod’s® Feta Vinaigrette Dressing

Procedure

1. In a large bowl, combine the cooked bulgar wheat, cooked couscous, cherry tomatoes, garbanzo beans, cucumber, celery, olives, and onion.
2. Sprinkle with salt and oregano.
3. Drizzle with dressing; toss to coat.
4. Refrigerate, covered, for at least 1 hour for flavors to blend.

Yield: 24 Servings

Nutrition

No nutrition information available.

Chef's Tip:

Change the bulgar wheat and couscous in this recipe to farfalle pasta for another scrumptious offering.

For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
© 2015 Bay Valley Foods, LLC. All rights reserved.
A TreeHouse Foods Company (NYSE: THS)