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
