Tabbouleh
- 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
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
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
