Cranberry-Walnut Tabbouleh

Name: Cranberry-Walnut Tabbouleh
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 cup Bulgar wheat; 1/2 cup chopped dried cranberries; 1 cup boiling water; 1/2 cup chopped fresh parsley; 1/4 cup minced red onion; 1/4 cup fresh lemon juice; 2 tablespoons chopped walnuts, toasted; 2 tablespoons chopped of fresh mint; 1 1/2 tablespoons walnut oil or 1 1/2 tablespoons olive oil; 3/4 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Submitted by spatchcock

"This recipe is adapted from a recent issue of Cooking Light. Prep time is soaking time for bulgur."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 6

ingredients

1 cup Bulgar wheat
¹⁄₂ cup chopped dried cranberries
1 cup boiling water
¹⁄₂ cup chopped fresh parsley
¹⁄₄ cup minced red onion
¹⁄₄ cup fresh lemon juice
2 tablespoons chopped walnuts, toasted
2 tablespoons chopped of fresh mint
1 ¹⁄₂ tablespoons walnut oil or 1 1/2 tablespoons olive oil
³⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper

directions

Combine bulgur and cranberries in a medium bowl.
Add 1 c boiling water.
Let stand 30 miniutes or so until water is absorbed and buligur is soft.
Fluff mixture with a fork.
Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

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Reviews

I really liked this. I used olive oil and think that I should have used maybe a tablespoon more of fresh mint. It makes a fresh tasting summer salad!

teduaeb