Tabbouleh with Fresh Mint-Yogurt Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 |
Directions:
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.
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