Recipe by Cooking Light March 1996


Recipe Summary test

2 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

54 calories; calories from fat 18%; fat 1.1g; saturated fat 0.3g; mono fat 0.3g; poly fat 0.5g; protein 2.3g; carbohydrates 10g; fiber 2.5g; cholesterol 0.5mg; iron 0.7mg; sodium 118mg; calcium 31mg.