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Tabbouleh With Fresh Mint Yogurt Dressing

Healthycooking's picture
Ingredients
  Water 3⁄4 Cup (12 tbs)
  Uncooked bulgur 1⁄4 Cup (4 tbs)
  Peeled seeded diced cucumber 2 Tablespoon
  Frozen green peas 2 Tablespoon, thawed
  Diced onion 1 Tablespoon
  Plain low fat yogurt 1⁄4 Cup (4 tbs)
  Minced fresh parsley 2 Tablespoon
  Minced fresh mint 1 Tablespoon
  Minced green onions 1 Tablespoon
  Skim milk 1 1⁄2 Teaspoon
  Fresh lemon juice 3⁄4 Teaspoon
  Vegetable oil 3⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), crushed (Small Clove)
  Tomatoes 2 Medium
Directions

Bring water to a boil in a small saucepan; stir in bulgur.
Remove from heat; cover and let stand 15 minutes or until bulgur is tender.
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 in a bowl, and stir well.
Pour yogurt mixture over bulgur mixture, and toss gently.
Core tomatoes, and cut each into 6 wedges, cutting to, but not through, base of tomato.
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.

Recipe Summary

Cuisine: 
Asian
Method: 
Chilling
Dish: 
Salad

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