INGREDIENTS
1‑3/4
cups boiling water
3/4
cup uncooked bulgur
2
tablespoons lemon juice
2
tablespoons reduced-sodium teriyaki sauce
1
tablespoon olive oil
3/4
cup diced seeded cucumber
3/4
cup diced seeded tomato
1/2
cup thinly sliced green onions
1/2
cup minced fresh cilantro or parsley
1
tablespoon minced fresh ginger
1
clove garlic, minced
PREPARATION:
- Combine water and bulgur in small bowl. Cover with plastic wrap; let stand 45 minutes or until bulgur is puffed, stirring occasionally. Drain in wire mesh sieve; discard liquid.
- Combine bulgur, lemon juice, teriyaki sauce and oil in large bowl. Stir in cucumber, tomato, onions, cilantro, ginger and garlic until well blended. Cover; refrigerate 4 hours, stirring occasionally. Garnish as desired.
Health Note
When it comes to reducing the total fat in your diet, it is often the small changes that have the greatest effect. For instance, substituting 1 ounce of pretzels for 1 ounce of potato chips eliminates more than 9 grams of fat.
This recipe appears in:
Middle Eastern
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of total recipe
Sodium
156 mg
Protein
2 g
Fiber
3 g
Carbohydrate
13 g
Saturated Fat
<1 g
Total Fat
2 g
Calories from Fat
23 %
Calories
73
DIETARY EXCHANGE:
Vegetable
1
Starch
1/2
