Recipe Collection
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Recipe: Tabbouleh
Categories: Vegetables
Yield: 6 Servings
Stephen Ceideburg
5 1/4 oz Bulgar wheat
1 c Water
2 tb Vegetable oil
1/2 c Chopped seeded tomato
1/2 c Chopped cucumber
1/4 c Sliced green onions and tops
1 c Low fat plain yogurt
1/4 c NutraSweet Spoonful
2 tb Lemon juice
2 Cloves garlic, minced
1/2 ts Dried mint leaves
1/2 ts Dried oregano leaves
1/2 ts Salt
1/4 ts Pepper
A nice change from rice and potatoes, this tabbouleh is a tasty side dish that's blended with mint and oregano for a slightly sweet flavor.
POUR BULGAR WHEAT into medium bowl; discard spice packet, if included in box of bulgar. Mix water and oil into bulgar; let stand until water is absorbed, about 20 minutes.
STIR TOMATO, cucumber and onions into bulgar. Mix remaining ingredients; stir into bulgar mixture. Serve at room temperature or refrigerate and serve chilled.
NUTRITIONAL INFORMATION
Serving Size: 1/6 recipe
Calories............160 Saturated Fat.......1 g Protein.............5 g Cholesterol........2 mg Carbohydrates......24 g Fiber...............6 g Total Fat...........6 g Sodium.......... 213 mg
DIABETIC FOOD EXCHANGE: 1 starch, 1 vegetable, 1 fat
From "The NutriSweet Spoonful Recipe Collection", 1992.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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