Tabbouleh

Recipe Ingredients

5 1/4 oz	149g	Bulgar wheat
1 cup	237ml	Water
2 tablespoons	30ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped seeded tomato
1/2 cup	73g / 2.6oz	Chopped cucumber
1/4 cup	15g / 0.5oz	Sliced green onions and tops
1 cup	237ml	Low fat plain yogurt
1/4 cup	59ml	Nutrasweet spoonful
2 tablespoons	30ml	Lemon juice
2		Garlic - minced
1/2 teaspoon	2.5ml	Dried mint leaves
1/2 teaspoon	2.5ml	Dried oregano leaves
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe 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.

From "The NutriSweet Spoonful Recipe Collection", 1992.

Source:
Susan Feniger and Mary Sue Milliken

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