Ratatouille Tabbouleh Salad

Hearty bulgur and colorful vegetables create a satisfying salad that can be served as a side or a main course.

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 4

1
cup uncooked quick-cooking bulgur
1 1/2
teaspoons salt
2
cups boiling water
1
tablespoon olive or vegetable oil
1
cup finely sliced zucchini
1
cup finely sliced yellow summer squash
1
cup finely chopped red onion
1
cup halved grape tomatoes
1/2
cup chopped fresh Italian (flat-leaf) parsley
3
tablespoons balsamic vinegar

  • 1 In medium bowl, place bulgur and 1/2 teaspoon of the salt. Pour boiling water over bulgur; let stand 1 hour. Drain any remaining liquid from bulgur.
  • 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add zucchini, yellow squash, onion, tomatoes and 1/2 teaspoon salt; cook about 6 minutes, stirring frequently, until vegetables are tender.
  • 3 In large bowl, toss vegetable mixture, bulgur, parsley, vinegar and remaining 1/2 teaspoon salt.

Expert Tips

Try using chopped fresh mint leaves instead of the parsley.

You can use 1 cup chopped regular tomatoes instead of grape tomatoes, if you have them on hand.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
910mg
910%;
Total Carbohydrate
34g
34%
(Dietary Fiber
8g
8%
  Sugars
5g
5%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
20%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.