Tabbouleh with Fresh Mint-Yogurt Dressing

Cooking Light
2 servings


+ Add To Shopping List
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 (about 3/4 pound)
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.

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.

Created date

October 2003

Nutritional Information

Calories 54
Caloriesfromfat 18 %
Fat 1.1 g
Satfat 0.3 g
Monofat 0.3 g
Polyfat 0.5 g
Protein 2.3 g
Carbohydrate 10 g
Fiber 2.5 g
Cholesterol 0.5 mg
Iron 0.7 mg
Sodium 118 mg
Calcium 31 mg