Cranberry Walnut Tabbouleh

7 Reviews
ADD YOUR REVIEW
Randy Mayor; Melanie J. Clarke
Yield
6 servings (serving size: 2/3 cup)
By Maureen Callahan
May 2004
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 164
  • Caloriesfromfat 30%
  • Fat 5.4g
  • Satfat 0.5g
  • Monofat 1.1g
  • Polyfat 3.5g
  • Protein 3.5g
  • Carbohydrate 27g
  • Fiber 5.6g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 299mg
  • Calcium 22mg

How to Make It

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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Ratings & Reviews

Pinterosa's Review

Pinterosa
August 17, 2014
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.

JaninBaltimore's Review

CHalvorsen
October 14, 2011
N/A

CHalvorsen's Review

JaninBaltimore
March 06, 2011
I took it to church potluck and most of the adults enjoyed it. The kids may or may not have enjoyed it, but I like the fact that it's healthy and fresh!

bppcooks's Review

bppcooks
July 25, 2009
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.

jjfadoosh's Review

Javarina
July 15, 2009
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.

Javarina's Review

kipsnk
February 04, 2009
I made this with couscous and dried parsley and mint. It was so easy and soooo freakin' good, that I had to come back and say so! Will make this again and again and again...

kipsnk's Review

jjfadoosh
January 10, 2009
This is one of my favorite recipes. It's hard not to eat the whole batch in one sitting, but it also keeps well for a few days in the fridge.