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| | Stephen Ceideburg |
| 5 1/4 x ca. 30 g | Bulgar wheat |
| 1 Tasse | water |
| 2 Esslöffel | vegetable oil |
| 1/2 Tasse | Chopped seeded tomato |
| 1/2 Tasse | cucumber chopped |
| 1/4 Tasse | Sliced green onions and tops |
| 1 Tasse | Low fat plain yogurt |
| 1/4 Tasse | NutraSweet Spoonful |
| 2 Esslöffel | lemon juice |
| 2 | cloves garlic minced |
| 1/2 Teelöffel | Mint leaves dried |
| 1/2 Teelöffel | oregano dried leaves |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
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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.
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
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