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Fruited Tabbouleh

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  10 Minutes
Total Time:  4 Hours 25 Minutes
  Makes 6 side-dish servings
Tabbouleh is a favorite Mideastern salad, usually made with lemon, parsley, and mint. This version adds fruit, nuts, and ginger.
2 cups water
1 cup bulgur wheat
1/2 cup fresh blueberries
2 small nectarines, pitted and diced
2 large apricots, pitted and diced
2/3 cup chopped pecans or walnuts (3 ounces)
1/3 cup minced fresh mint
For the Dressing:
1/4 cup salad oil
3 tablespoons lemon juice
1 1/2 tablespoons grated gingerroot or 3/4 teaspoon ground ginger
1/8 teaspoon salt
Romaine lettuce leaves
Fruited Tabbouleh Recipe at
In a medium saucepan combine water and bulgur. Bring to boiling; reduce heat. Cover and simmer for 12-15 minutes, or till the bulgur is tender and all of the liquid is absorbed. Let cool.

In a large mixing bowl toss together blueberries, nectarines, apricots, cooked bulgur, nuts, and mint.

In a screw-top jar combine oil, lemon juice, gingerroot or ginger, and salt. Cover and shake well to mix; pour over bulgur mixture. Toss well; cover and chill at least 4 hours before serving.

Line a serving platter with romaine leaves. Spoon salad onto platter.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Middle Eastern Tastes: Sides and Starters
Nutrition Facts per Serving
Yield:   Makes 6 side-dish servings
Calories: 287
Sodium: 55mg
Fiber: 7g
Carbohydrates, Total: 29g
Protein: 5g
% Cal. from Fat: 60%
Fat. Total: 19g
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