Cranberry-Walnut Tabbouleh

READY IN: 30mins
Recipe by spatchcock

This recipe is adapted from a recent issue of Cooking Light. Prep time is soaking time for bulgur.

Top Review by teduaeb

I really liked this. I used olive oil and think that I should have used maybe a tablespoon more of fresh mint. It makes a fresh tasting summer salad!

Ingredients Nutrition


  1. Combine bulgur and cranberries in a medium bowl.
  2. Add 1 c boiling water.
  3. Let stand 30 miniutes or so until water is absorbed and buligur is soft.
  4. Fluff mixture with a fork.
  5. Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

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