Cranberry Walnut Tabbouleh

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.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 30%
  • Fat: 5.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 3.5g
  • Protein: 3.5g
  • Carbohydrate: 27g
  • Fiber: 5.6g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 299mg
  • Calcium: 22mg

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

Preparation

  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.
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