Title: Tabbouleh (Ceideburg)
Categories: Vegetable Diabetic
Yield: 6 Servings

		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

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