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 1 cup water- 1 cup bulgur wheat
- 1 clove garlic, finely minced
- 2 Roma tomatoes, seeded
and chopped
- 1 cup peeled, seeded, and
chopped cucumber
- ¼ cup chopped fresh parsley
- ¾ cup Plain Mountain High Yoghurt
- ½ teaspoon salt
- 1 teaspoon fresh lemon zest
- ½ teaspoon finely chopped
fresh mint leaves
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In a small saucepan, bring water to a boil. Add bulgar wheat and stir well. Cover and remove from heat. Let rest for 30 minutes.
In a medium glass or ceramic bowl, combine remaining ingredients and mix well. Add bulgur and mix again. Cover and chill for 1 to 2 hours.
To serve, pack tabbouleh into a ½-cup measuring cup. Invert onto a lettuce leaf placed on a salad plate. Tap bottom of cup firmly to release salad.
Makes 6 servings.
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| Calories - 110 |
| Total Fat - 2g |
| Cholesterol - 5mg |
| Potassium - 256mg |
| Sodium - 180mg |
| Total Carbohydrates - 22g |
| Protein - 5g |
| Fiber - 5g |
| Calcium - 6.9% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
