You are here

Tabbouleh Skillet

Healthycooking's picture
Ingredients
  Olive oil 1 Tablespoon
  Bulgur 1 Cup (16 tbs), uncooked (Cracked Wheat)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Water 2 Cup (32 tbs)
  Lemon juice 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sugar 1 Dash
  Chopped yellow squash 1 Cup (16 tbs)
  Chopped tomato 1 Cup (16 tbs)
Directions

Heat oil in a nonstick skillet over medium-high heat.
Add bulgur and next 3 ingredients; saute 3 minutes.
Add water and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until bulgur is tender and liquid is absorbed.
Stir in squash and tomato.
Cover; cook 5 minutes.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian

Rate It

Your rating: None
4.32
Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 757 Calories from Fat 156

% Daily Value*

Total Fat 18 g27.6%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 532.9 mg22.2%

Total Carbohydrates 138 g46.1%

Dietary Fiber 36.4 g145.4%

Sugars 11.9 g

Protein 25 g49%

Vitamin A 113.7% Vitamin C 212.5%

Calcium 17.1% Iron 41.7%

*Based on a 2000 Calorie diet

0 Comments

Tabbouleh Skillet Recipe