Garden Tabbouleh

photo by:

kraft

This hearty Middle Eastern grain salad combines bulgur wheat with cooked eggplant, bell pepper, onion, tomato, garlic, mint and lemon juice.

time

prep:

20 min

total:

2 hr 50 min

servings

total:

8 servings, about 1 cup salad and 16 crackers each

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What You Need

1-1/2

cups bulgur wheat (cracked wheat)

cups boiling water

1-1/2

cups finely chopped eggplant

1/2

cup chopped red peppers

1/2

cup finely chopped onions

cloves garlic, minced

Tbsp. olive oil

large tomato, chopped

cup finely chopped fresh parsley

1/3

cup finely chopped fresh mint

1/2

cup lemon juice

1/2

tsp. ground black pepper

Lettuce leaves

WHEAT THINS Original Crackers

Make It

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

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.

REFRIGERATE 2 hours. Serve on lettuce-covered plates with crackers.

Kraft Kitchens Tips

Substitute

Substitute a green pepper for the red pepper.

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jaykafolweean

posted:10/27/2011

This was very good. I great variance to the traditional Lebanese Tabeouleh I am used to. I thought it had a great Greek flare to it and would not change a thing.

algomagirl

posted:7/3/2010

VERY heavy on wheat bulgar....added 3 c of parsley to balance out. I liked but I'm the healthy eater in the family...hubby did not care for even w/ extra parsley

nitajw

posted:3/17/2010

did not use eggplant as I was adopted into middle eastern family and we did not use this, but did add celery and shredded carrots to this. This is excellant rolled into pita bread after dipped pita into warm olive oil

emco4

posted:9/14/2006

Very easy to make. I added finely chopped celery. Tastier than other tabboulehs I've tried.

Rupiper

posted:10/23/2002

A little too much lemon for me, I mixed with some chicken broth. Nice way to use up extra garden stuff.

a cook

posted:9/10/2002

My first time making tabbouleh...this recipe is easy, and tastes delightful. If you like, you can cut back on the mint, but don't forget to cook the vegetables before adding the bulgar. Mmmmm.

servings

total:
8 servings, about 1 cup salad and 16 crackers each

healthy living information

Good source of fiber

Good source of vitamin A or C

carb choices

carb choices:
3

diet exchange

2-1/2 Starch + 1 Fat

nutrition bonus

Bulgur wheat both provides the nutty, whole grain base for this fragrant salad and is also a good source of fiber. In addition, the red peppers contain vitamin C!