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Garden Tabbouleh

  • 8servings
  • 170minutes
  • 270calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, B9, C, P
MineralsSelenium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups bulgur wheat (cracked wheat)

  2. 2 cups boiling water

  3. 1-1/2 cups finely chopped eggplant

  4. 1/2 cup chopped red pepper s

  5. 1/2 cup finely chopped onion s

  6. 2 cloves garlic , minced

  7. 1 Tbsp. olive oil

  8. 1 large tomato , chopped

  9. 1 cup finely chopped fresh parsley

  10. 1/3 cup finely chopped fresh mint

  11. 1/2 cup lemon juice

  12. 1/2 tsp. ground black pepper

  13. Lettuce leaves

  14. WHEAT THINS Original Snacks

Instructions Jump to Ingredients ↑

  1. MIX bulgur and boiling water in large bowl; let stand 30 min. Drain well.

  2. COOK eggplant, red peppers, onions and garlic in hot oil in large skillet on medium heat 8 to 10 min. or until vegetables are tender, stirring frequently. Remove from heat; place in large bowl. Stir in bulgur and next 5 ingredients.

  3. REFRIGERATE 2 hours. Serve on lettuce-covered plates with WHEAT THINS.

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