Tabbouleh With Fresh Mint-Yogurt Dressing

• 3/4 cup water
• 1/4 cup uncooked bulgur
• 2 tablespoons diced seeded peeled cucumber
• 2 tablespoons frozen green peas, thawed
• 1 tablespoon diced onion
• 1/4 cup plain low-fat yogurt
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh mint
• 1 tablespoon minced green onions
• 1 1/2 teaspoons skim milk
• 3/4 teaspoon fresh lemon juice
• 3/4 teaspoon vegetable oil
• 1/8 teaspoon salt
• 1 small garlic clove, crushed
• 2 medium tomatoes (about 3/4 pound)
• 1/8 teaspoon salt

1. Bring water to a boil in a small saucepan; stir in bulgur. Remove from heat; cover and let stand 15 minutes. Drain well, and let cool.
2. Combine bulgur, diced cucumber, green peas, and diced onion in a bowl, and toss gently. Combine yogurt and next 8 ingredients (yogurt through garlic) in a bowl, and stir well. Pour yogurt mixture over bulgur mixture, and toss gently.
3. Core tomatoes, and cut each into 6 wedges, cutting to, but not through, base of tomato. Spread tomato wedges slightly apart, and place on serving plates. Sprinkle 1/8 teaspoon salt evenly over tomatoes, and spoon 1/2 cup bulgur mixture into each tomato.

water, cucumber, frozen green peas, onion, yogurt, parsley, fresh mint, green onions, milk, lemon juice, vegetable oil, salt, garlic, tomatoes, salt

Taken from www.myrecipes.com/recipe/tabbouleh-with-fresh-mint-yogurt-dressing (may not work)