Cranberry Walnut Tabbouleh

24 Oct

I found some fresh mint at the Farmer’s Market last Saturday and wanted to use more of the parsley that is still overflowing in my herb pot on the deck.  The first thing I think of when I think of parsley and mint is tabbouleh.   This tabbouleh is not your traditional one with tomatoes and cucumbers but a little sweeter and chewier with dried cranberries and chopped walnuts that have been toasted.  It’s become a family favorite.  I hope you enjoy it, too!

Cranberry Walnut Tabbouleh

1 cup bulgur wheat

1 cup boiling water

1 cup chopped fresh cranberries (I used dried instead and added it to the bulgur before I added the hot water)

1/2 cup chopped fresh parsley

1/4 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

Combine bulgur and 1 cup boiling water in a large bowl.  Cover and let stand 30 minutes or until water is absorbed.  Fluff bulgur mixture with a fork.  Stir in rest of ingredients and toss gently to combine.

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