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Tabbouleh (ceideburg)

Yield: 6 Servings S

Ingredients:

• 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

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