Tabbouleh (ceideburg)

6 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
5¼ ounce Bulgar wheat
1 cup Water
2 tablespoons Vegetable oil
½ cup Chopped seeded tomato
½ cup Chopped cucumber
¼ cup Sliced green onions and tops
1 cup Low fat plain yogurt
¼ cup NutraSweet Spoonful
2 tablespoons Lemon juice
2 Cloves garlic, minced
½ teaspoon Dried mint leaves
½ teaspoon Dried oregano leaves
½ teaspoon Salt
¼ teaspoon Pepper

Directions

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: ⅙ recipe

Calories............160 Saturated Fat......⅒ g Protein............½ g Cholesterol.......⅕ mg Carbohydrates......24 g Fiber..............⅗ g Total Fat..........⅗ g Sodium.......... 213 mg

DIABETIC FOOD EXCHANGE: 1 starch, 1 vegetable, 1 fat From "The NutriSweet Spoonful Recipe Collection", 1992.

Posted by Stephen Ceideburg

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