Cranberry-Walnut Tabbouleh

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

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  cup Bulgar wheat
• 1⁄2 cup  chopped dried cranberries
• 1  cup boiling water
• 1⁄2 cup  chopped fresh parsley
• 1⁄4 cup  minced red onion
• 1⁄4 cup fresh lemon juice
• 2  tablespoons  chopped walnuts, toasted
• 2  tablespoons  chopped of fresh mint
• 1 1⁄2 tablespoons walnut oil or 1 1⁄2 tablespoons olive oil
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

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.