Like authentic tabbouleh, this is primarily an herb salad with a little bit of bulgur and the wonderful juicy surprise of cherries in each bite.
Ingredients
- ¼cup fine bulgur
- Salt to taste
- ½cup boiling water
- 1 ¼cups finely chopped parsley, tightly packed
- ¼to ½ cup finely chopped mint, to taste, tightly packed
- 24sweet cherries, such as Bing or Queen Anne, pitted and diced
- 2tablespoons fresh lemon juice, more to taste
- 3tablespoons extra-virgin olive oil
- 1 ½tablespoons pistachio oil
- ¼cup pistachios, lightly toasted and coarsely chopped
- Nutritional Information
Nutritional analysis per serving (4 servings)
250 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 3 grams protein; 14 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place bulgur in a bowl. Add a little salt, cover with boiling water and let sit for 20 to 30 minutes, until bulgur is tender and has absorbed most of the water.
- Transfer bulgur to a strainer and press out excess water.
- Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
- In a separate bowl, whisk together lemon juice, salt to taste, the olive oil and the pistachio oil. Toss with salad mixture. Add pistachios, toss again and serve.
Dining and Cooking