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:
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.
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