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Roasted Vegetable Tabbouleh

Diabetic Living Magazine
  • 300 minutes
  • Serves 4

INGREDIENTS

3

Carrots, medium

1

15- to 16-ounce can Garbanzo beans

1/2 tsp

Lemon peel

1/2 cup

Parsley, fresh

1

Red onion, small

2 tsp

Thyme, fresh

1

Tomato, medium

3 tbsp

Lemon juice

3/4 cup

Bulgur

1/4 tsp

Black pepper, ground

1/8 tsp

Salt

1

Cooking spray, Nonstick

2 tbsp

Olive oil

2 tbsp

Water