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.
Followed this recipe exactly except used olive oil instead of walnut oil because I didn't want to buy walnut oil just for this. The result is fantastic!! Can't wait to make it again! Perfect for a workday healthy lunch or a thanksgiving side.
I am always looking for tasty recipes using bulgur, this one did not disapoint! The only substitution I made was to replace the mint (my family doesn't care for it) with fresh basil. This recipe is outstanding and I will definately make again...probably next week! Leftovers (if you have any) are great for lunch.
seriously fabulous! My husband is from Lebanon and his mother (the best cook in Lebanon ;) makes tabbouleh all the time. I have sworn to never cook anything Lebanese ever b/c I could never get close to her expertise. When I made this I wouldn;t tell my husband what it was so he wouldn;t turn his nose up at it. Well, we both absolutely loved it! it is not like his mom's, obviously, but that's ok. the authentic flavors of parsley, mint, lemon and onionswere therebut I Love the cranberries! I couldn;t find walnut oil and the walnuts that I had planned to use from the freezer were freezer burned so I replaced them with olive oil and toasted slivered/chopped almonds. AWESOME! I served it with Maple Glazed Salmon CL May 03. they were vastly different but yet were very yummy together. As far as the onions, dice them very fine and prepare everything a few hours in advance to let the flavors mellow. You could also try running them under cold water for a few seconds to take the edge off.