Tabbouleh (Ceideburg) from the Recipes EU Collection

 


Tabbouleh (Ceideburg) Recipe

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Tabbouleh (Ceideburg)
1 stephen ceideburg
5 1/4 oz bulgar wheat
1 cup water
2 tbsp vegetable oil
1/2 cup chopped seeded tomato
1/2 cup chopped cucumber
1/4 cup sliced green onions and tops
1 cup low fat plain yogurt
1/4 cup nutrasweet spoonful
2 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp dried mint leaves
1/2 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp 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
 


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