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Tabbouleh

Tabbouleh
 
Yield:
48 (1/2-cup) Servings

Ingredients

Ingredients Weights Measures
Boiling water 4 lb. + 8 oz. 2-1/4 qt.
Dry bulgur wheat 2 lb. + 4 oz. 1-1/2 qt.
tomatoes, chopped 2 lb. 12 each
cucumbers, chopped 1 lb. + 4 oz. 1 qt.
green onions, chopped 5-1/2 oz. 2 cups
fresh parsley, minced 5 oz. 2 cups
KRAFT Light Italian Reduced Fat Dressing 12 oz. 1-1/2 cups
mint leaves, minced 1-1/2 oz. 1/2 cup
fresh lemon juice 4 oz. 1/2 cup

Directions

POUR boiling water over bulgur; cover. Let stand 20 to 30 minutes or until bulgur is tender. Refrigerate until chilled.

ADD bulgur to combined remaining ingredients; mix lightly. Cover.

REFRIGERATE at least 1 hour for flavors to blend.

Kraft Kitchens Tips

TIP
Store in tightly covered container in refrigerator for up to 24 hours.
K:10250v01:96778
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Nutritional Information

Nutrition Information

Calories
 100
Total fat
 2 g
Saturated fat
 0 g
Cholesterol
 0 mg
Sodium
 70 mg
Carbohydrate
 19 g
Dietary fiber
 5 g
Sugars
 1 g
Protein
 3 g
Vitamin A
 8 %DV
Vitamin C
 20 %DV
Calcium
 2 %DV
Iron
 6 %DV
Healthy Living Information
Good source of fiber
Low fat
Low sodium
Diet Exchange
1 Starch + 1/2 Fat

Nutrition Bonus
This low-fat, low sodium tabbouleh is a good source of fiber, thanks to the bulgur.