Diabetic Tabouli
Source of Recipe
Marla
List of Ingredients
Diabetic Tabouli
- 1 cup dry bulgur wheat
- 1-1/2 cups boiling water
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce (optional)
- 1/4 cup sliced green onion tops
- 2 tablespoons fresh mint leaves or 1/2 teaspoon dried mint
- 1/2 cup coarsely chopped fresh parsley
- 1 large tomato, diced
- 1 small cucumber, peeled, seeded, and diced
Recipe
In a large bowl, combine the bulgur and boiling water.
Cover and let stand 15 to 20 minutes, until the bulgur has softened and most of the water has been absorbed.
Drain in a sieve. Return the bulgur to the bowl.
Add the lemon juice, oil, garlic, salt (if desired), and hot pepper sauce (if desired). Stir to mix well.
Stir in the onions, mint, parsley, tomato and cucumber.
Stir the vegetable mixture into the bulgur.
Serve at once, or cover and refrigerate several hours.
Stir before serving. Leftover tabouli will keep in the refrigerator for 2 to 3 days.
Yield: 6 servings
Nutritional Information Per Serving (1/2 cup):
Calories: 135, Fat: 5 g, Cholesterol: 0 mg, Sodium: 12 mg,
Carbohydrate: 21 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Monounsaturated Fat
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