| 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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