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Ratatouille Tabbouleh Salad

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Ratatouille Tabbouleh Salad
  • Prep 20 min
  • Total 60 min
  • Servings 4
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Hearty bulgur and colorful vegetables create a satisfying salad that can be served as a side or a main course.
Updated Dec 17, 2009

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try using chopped fresh mint leaves instead of the parsley.
  • tip 2
    You can use 1 cup chopped regular tomatoes instead of grape tomatoes, if you have them on hand.

Nutrition

200 Calories, 4g Total Fat, 5g Protein, 34g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
910mg
38%
Potassium
430mg
12%
Total Carbohydrate
34g
11%
Dietary Fiber
8g
32%
Sugars
5g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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