Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | 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 \N | Cloves garlic, minced |
| ½ teaspoon | Dried mint leaves |
| ½ teaspoon | Dried oregano leaves |
| ½ teaspoon | Salt |
| ¼ teaspoon | 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: 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