| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Moroccan |
Diabetic |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Bulgar wheat |
| 1 1/3 |
c |
Boiling water |
| 4 |
|
Scallions; chopped |
| 1 2/3 |
c |
Fresh parsley; minced |
| 1/3 |
c |
Fresh mint; minced |
| 1 1/4 |
lg |
Tomatoes; diced |
| 2/3 |
c |
Cucumber; peeled, seeded, diced |
| 2 |
tb |
Olive oil; plus 2 teaspoons |
| 2 |
tb |
Fresh lemon juice; plus 2 teaspoons |
| 1 1/4 |
ts |
Cumin |
| 2 |
|
Cloves garlic; minced |
| 1 1/4 |
|
Whole wheat pita bread loaves |
INSTRUCTIONS
Combine the bulgur wheat with the boiling water in a heat-proof bowl. Let
stand 1 hour until the wheat has absorbed the water. Combine the remaining
ingredients except the pita bread in a large salad bowl. Cut the pita bread
into triangles. Place the triangles on a cookie sheet and bake at 350°F
until crisp, about 15 minutes. Remove from the oven and add to the salad
bowl. Drain any excess water from the wheat. Add to the salad bowl and mix
well. Refrigerate for 1-2 hours before serving.
Per serving: calories 263, fat 10.4g, 33% calories from fat, cholesterol
0mg, protein 7.5g, carbohydrates 39.7g, fiber 10.8g, sodium 129mg.
Exchanges: 1/2 Monosaturated Fat, 2 Starch, 1 Vegetable.
The recommended wines are: Chenin Blanc, Chianti, or Fum. Blanc.
Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom
NOTES : Prep: 15 min, Marinate: 1:00, Cook: 15 min, plus refrigeration
time.
Recipe by: The American Diabetes Association's Flavorful Seasons Cookb
Posted to recipelu-digest by "abprice@wf.net" <abprice@wf.net> on Mar 21,
1998
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”