RECIPE: Cranberry Tabbouleh

The addition of dried cranberries to this classic Middle Eastern tabbouleh adds sweetness, color and antioxidants. It makes a great side dish, but could also be eaten for lunch, snack, or even breakfast!

Ingredients:

• 1 ½ cups uncooked bulgur wheat
• 1 ½ cups boiling water
• 1 ½ cups diced English cucumber
• 1 cup chopped fresh parsley
• 1 cup diced tomato
• 1/4 cup fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced
• ¾ cup dried cranberries (optional)

Instructions:

• Combine bulgur and boiling water in a large bowl.
• Cover and let stand 30 minutes.
• Drain, and place bulgur in large bowl.
• Add cucumber and remaining ingredients to bulgur. 
• Toss well. 
• Cover and chill at least 1 hour before serving.

Recipe & photo submitted by
AAY! member Alisa H.