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Tabbouleh

  •  1 cup tabbouleh
  • ½ cup baby carrots
  • ½ cup dates
  • 6 ounces fat free or reduced fat yogurt

Tabbouleh

  • 1 cup bulgur
  • 1 2/3 cups boiling water
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1 cup chopped green onions
  • 1 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 3 tomatoes, chopped
  • 1 cucumber - peeled, seeded and chopped
  • 1 teaspoon salt
  • Ground black pepper to taste

Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for one hour.

Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least one hour.

Nutritional information for tabbouleh:

Calories per serving: 166, Total fat: 9.6g, Cholesterol: 0mg, Sodium: 307mg, Total carbs: 19.1g, Dietary fiber: 4.6g, Protein: 3.5g

Makes eight servings

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