3/4 c Bulgur;
3/4 c Boiling water;
1 tb Vegetable oil;
4 tb Fresh lime juice;
1 1/2 ts Ground cumin;
1 ts Dried leaf oregano;
1/4 ts Salt;
ds Red (cayenne) pepper 6 Green onions; chopped
1 sm Red bell pepper, chopped
2 tb Chopped fresh parsley;
4 Romaine lettuce leaves;
Place bulgar in a small bowl and cover with boiling water. Let it stand 30 minutes until all liquid absorbed. In a small bowl, mix oil, lime juice, cumin, oregano, salt and cayenne. Add to bulgur and mix with remaining ingredients except lettuce; fluff with a fork. Refrigerate until chilled. Serve on bed of lettuce leaves. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CAL: 109; CHO: 0mg: CAR: 19g; PRO: 3g; SOD: 78mg; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yous via Nancy O’Brion and Her Meal-Master