Ratatouille Tabbouleh Salad

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

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

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.
Makes 4 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 910mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 8g,
    • Sugars 5g),
  • Protein 5g;
Percent Daily Value*:
    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.