Cranberry Walnut Tabbouleh |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This version takes liberties with the classic Mediterranean salad. Olive oil, tomatoes, and cucumber have been replaced with walnut oil, cranberries, and walnuts. Ingredients:
1 cup bulgur 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 fresh mint |
1 1/2 tablespoons walnut oil |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Combine bulgur and cranberries in a medium bowl. Add 1 cup boiling water, and let stand 30 minutes or until water is absorbed. Fluff bulgur mixture with a fork. Stir in chopped parsley and the remaining ingredients, and toss gently to combine.
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