Options

Format:
Include:
PRINT
See more
Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Cranberry Walnut Tabbouleh

This version takes liberties with the classic Mediterranean salad. Olive oil, tomatoes, and cucumber have been replaced with walnut oil, cranberries, and walnuts.

Cooking Light MAY 2004

  • Yield: 6 servings (serving size: 2/3 cup)

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

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.

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
advertisement

Go to full version of

Cranberry Walnut Tabbouleh recipe

advertisement