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Tabbouleh (ceideburg)

Yield: 6 Servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe Tabbouleh (bulgur & Herb Salad)
Next recipe Tabbouleh (cracked Wheat Salad)

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