|Photo: Garden Tabbouleh Recipe|
This hearty Middle Eastern grain salad combines bulgur wheat with cooked eggplant, bell pepper, onion, tomato, garlic, mint and lemon juice.
1-1/2 cups bulgur wheat (cracked wheat)
2 cups boiling water
1-1/2 cups finely chopped eggplant
1/2 cup chopped red peppers
1/2 cup finely chopped onions
2 cloves garlic, minced
1 Tbsp. olive oil
1 large tomato, chopped
1 cup finely chopped fresh parsley
1/3 cup finely chopped fresh mint
1/2 cup lemon juice
1/2 tsp. ground black pepper
WHEAT THINS Original Snacks
MIX bulgur and boiling water in large bowl; let stand 30 min. Drain well.
COOK eggplant, red peppers, onions and garlic in hot oil in large skillet on medium heat 8 to 10 min. or until vegetables are tender, stirring frequently. Remove from heat; place in large bowl. Stir in bulgur and next 5 ingredients.
REFRIGERATE 2 hours. Serve on lettuce-covered plates with WHEAT THINS.
Substitute a green pepper for the red pepper.
Nutritional info per serving:
Total fat 8 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 290 mg
Carbohydrate 46 g
Dietary fiber 7 g
Sugars 6 g
Protein 7 g
Vitamin A 25 %DV
Vitamin C 60 %DV
Calcium 6 %DV
Iron 15 %DV
Healthy living information:
Good source of fiber
Good source of vitamin A or C
2-1/2 Starch + 1 Fat
Bulgur wheat both provides the nutty, whole grain base for this fragrant salad and is also a good source of fiber. In addition, the red peppers contain vitamin C!From Kraft Foods
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