Cherry Tabbouleh

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.

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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.