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Always a favorite - this tabbouleh version includes finely chopped mint, as well as parsley.

Serves: 8 Servings (about 1/2 cup each)
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  • Boiling water
  • 3/4 cup bulgur
  • 1-1/2 cups coarsely chopped seeded tomatoes
  • 3/4 cup thinly sliced green onions and tops
  • 3/4 cup finely chopped parsley
  • 1/4 cup finely chopped mint
  • 1/3 - 2/3 cup plain fat-free yogurt
  • 1/4 - 1/3 cup lemon juice
  • 1-1/2 - 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Pour boiling water over bulgur to cover; let stand 15 minutes or until bulgur is tender but slightly chewy. Drain well.
  2. Mix bulgur, tomatoes, green onions, parsley, and mint; stir in yogurt, lemon juice, and oil. Season to taste with salt and pepper. Refrigerate 1 to 2 hours for flavors to blend.

Nutritional Information (Per Serving)
Sodium: 17 mg
Cholesterol:0.2 mg
Fat: 3g
Carbohydrates: 14.1g
Exchanges: 1/2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

Source: 1,001 Recipes For People with Diabetes

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