CHERRY TABBOULEH

Cherry Tabbouleh image

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.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, quick, salads and dressings, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

1/4 cup fine bulgur
Salt to taste
1/2 cup boiling water
1 1/4 cups finely chopped parsley, tightly packed
1/4 to ½ cup finely chopped mint, to taste, tightly packed
24 sweet cherries, such as Bing or Queen Anne, pitted and diced
2 tablespoons fresh lemon juice, more to taste
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons pistachio oil
1/4 cup pistachios, lightly toasted and coarsely chopped

Steps:

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.
Transfer bulgur to a strainer and press out excess water.
Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
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.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 337 milligrams, Sugar 7 grams, TransFat 0 grams