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

Ingredients

• 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

Directions

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.