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

  1. 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.
  2. Transfer bulgur to a strainer and press out excess water.
  3. Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
  4. 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