Cranberry Walnut Tabbouleh

Cranberry Walnut Tabbouleh Recipe
Randy Mayor; Melanie J. Clarke
This version takes liberties with the classic Mediterranean salad. Olive oil, tomatoes, and cucumber have been replaced with walnut oil, cranberries, and walnuts.


6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

Maureen Callahan,

Cooking Light

May 2004
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