• 2/3 cup plus 4 Tbs. water
• 1/3 cup burghul
• 1-1/3 cups fresh carrots, chopped
• 2 sticks celery, chopped
• 1 tomato, chopped
• 1 green pepper, seeded, and chopped
• 1 red pepper, seeded and chopped
• 1 small cucumber, chopped
• 2-3/4 Tbs. olive oil
• 2-3/4 Tbs. lemon juice
• 1 clove garlic, crushed
• 1 Tbs. plus 1 tsp. fresh basil, chopped

Bring water to a boil in a heavy saucepan. Stir in burghul. Cover pan, reduce heat to low and simmer 20 to 25 minutes. Remove from heat and stand 10 minutes before fluffing with a fork. Combine burghul with next 6 ingredients in a large bowl. Combine last 4 ingredients in a jar with a tight-fitting lid. Shake well. Pour over salad and toss gently.

Per serving: calories 172, fat 9.8g, 48% calories from fat, cholesterol 0mg, protein 3.1g, carbohydrates 20.6g, fiber 5.2g, sugar 6.4g, sodium 45mg, diet points 3.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.2, Fruit: 0.1, Bread: 0.5, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.0

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