Mid East: Tabbouleh With Fresh Mint-Yogurt Dressing

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* Exported from MasterCook *

 

Tabbouleh With Fresh Mint-Yogurt Dressing

 

Recipe By : Cooking Light YEAR: 1996 ISSUE: March PAGE: 135

Serving Size : 2 Preparation Time :0:00

Categories : Salad/Dressing Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup water

1/4 cup uncooked bulgur

2 tablespoons diced seeded peeled cucumber

2 tablespoons frozen green peas -- thawed

1 tablespoon diced onion

1/4 cup plain low-fat yogurt

2 tablespoons minced fresh parsley

1 tablespoon minced fresh mint

1 tablespoon minced green onions

1 1/2 teaspoons skim milk

3/4 teaspoon fresh lemon juice

3/4 teaspoon vegetable oil

1/8 teaspoon salt

1 small garlic clove -- crushed

2 medium tomatoes -- 3/4 pound * see note

1/8 teaspoon salt

 

Bring water to a boil in a small saucepan; stir in bulgur. Remove from heat;

cover and let stand 15 minutes. Drain well, and let cool. Combine bulgur,

diced cucumber, green peas, and diced onion in a bowl, and toss gently.

Combine yogurt and next 8 ingredients (yogurt through garlic) in a bowl, and

stir well. Pour yogurt mixture over bulgur mixture, and toss gently.

 

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NOTES : Core tomatoes, and cut each into 6 wedges, cutting to, but no

through, base of tomato. To serve, spread tomato wedges slightly apart, and

place on serving plates. Sprinkle 1/8 teaspoon salt evenly over tomatoes,

and spoon 1/2 cup bulgur mixture into each tomato. Yield: 2 servings.

Nutr. Assoc. : 0 218 3010 0 0 0 0 3383 0 0 0 0 0 0 0 0

 

 

Karen S

ksonness