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Tabbouleh with Fresh Mint-Yogurt Dressing

Yield 2 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.