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Tomato and Mint Tabbouleh (12)

Source of Recipe

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Tomato and Mint Tabbouleh

Diabeticgourmet.com – e-mail
The All New Good Housekeeping Cookbook
Yield: 12 side-dish servings

Ingredients:
- 1-1/2 cups bulgur wheat
- 1/4 cup fresh lemon juice
- 1-1/2 cups boiling water
- 1 pound ripe tomatoes (3 medium), cut into 1/2-inch pieces
- 1 medium cucumber (8 ounces), peeled and cut into 1/2-inch pieces
- 3 green onions, chopped
- 3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
- 1/2 cup loosely packed fresh mint leaves, chopped
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper

Directions:
In medium bowl, combine bulgur, lemon juice, and boiling water, stirring to mix. Let stand until
liquid has been absorbed, about 30 minutes.

To bulgur mixture, add tomatoes, cucumber, green onions, parsley, mint, oil, salt, and pepper, stirring o mix. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.

Per Serving: Calories: 87 ; Protein: 3 g ; Fat: 2 g ; Sodium: 157 mg; Cholesterol: 0 mg ; Carbohydrates: 17 g ++++ Exchanges: 1 Starch/Bread