Hearty bulgur and colorful vegetables create a satisfying salad that can be served as a side or a main course.
Ratatouille Tabbouleh Salad
- Prep Time 20 min
- Total 60 min
- Servings 4
- Ingredients 10
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
Instructions
-
Step1In 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.
-
Step2Meanwhile, 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.
-
Step3In large bowl, toss vegetable mixture, bulgur, parsley, vinegar and remaining 1/2 teaspoon salt.
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
2Tips from the Betty Crocker Kitchens
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