Serve this colorful, low-fat tabbouleh and add pizzazz to your meal!
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 and 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
- 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.
- 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.