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Cranberry Walnut Tabbouleh

Randy Mayor; Melanie J. Clarke
Yield 6 servings (serving size: 2/3 cup)
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

Nutrition Information

  • calories 164
  • caloriesfromfat 30 %
  • fat 5.4 g
  • satfat 0.5 g
  • monofat 1.1 g
  • polyfat 3.5 g
  • protein 3.5 g
  • carbohydrate 27 g
  • fiber 5.6 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 299 mg
  • calcium 22 mg

How to Make It

  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.