| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Serve this colorful low fat tabbouleh with your favorite broiled fish to add pizzazz to your meal!

Dill Tabbouleh

1/2 cup uncooked bulgur
2 cups boiling water
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped zucchini
2 green onions, sliced
2 Roma tomatoes, seeded, chopped
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 teaspoon finely chopped fresh garlic
2 teaspoons vinegar
1 teaspoon olive oil
Salt and pepper, if desired

1. Place bulgur in medium bowl. Pour 2 cups boiling water over bulgur; let stand 30 to 60 minutes or until tender. Drain; fluff with fork.
2. Combine bulgur and all remaining tabbouleh ingredients in medium bowl; mix well. Cover; refrigerate until serving time.

Makes 6 servings.

Tip: Tabbouleh can be served chilled or at room temperature.