Serves: 6
1. Cover bulgur with cold water. Let stand 30 minutes drain. Press out as much water as possible.
2. Place bulgur, parsley, tomatoes, onions and mint in medium glass or plastic bowl.
3. Shake remaining ingredients except olives in tightly covered container. Pour over bulgur mixture toss. Cover and refrigerate at least 1 hour to blend flavors. Garnish with olives.
NUTRITION FACTS: 1 Serving (about 3/4 cup): Calories 160 (Calories from Fat 90) Fat 10g (Saturated 1g) Cholesterol 0mg Sodium 320mg Carbohydrate 19g (Dietary Fiber 5g) Protein 3g % DAILY VALUE: Vitamin A 12% Vitamin C 60% Calcium 4% Iron 10% DIET EXCHANGES: 1 Starch 1 Vegetable 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tabbouleh recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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