| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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