Friday, July 01, 2005

Cranberry Walnut Tabbouleh

Cranberry Walnut Tabbouleh

1 cup bulgur wheat
1 cup boiling water
1 cup chopped fresh cranberries
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

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 chopped cranberries and the remaining ingredients, and toss gently to combine.

Serves 4-6

If you do not have fresh cranberries, you could use 1/2 cup chopped dried cranberries and add them with the bulgur before you place the boiling water in.

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