Fruited Tabbouleh
Ingredients
- 2 cups water ⓘ
- 1 cup Bulgar wheat ⓘ
- 12 cup fresh blueberries
- 2 small nectarines, pitted and diced ⓘ
- 2 large apricots, pitted and diced ⓘ
- 23 cup chopped pecans or 23 cup walnuts (3 ounces)
- 13 cup minced of fresh mint
- 14 cup canola oil ⓘ
- 3 tablespoons lemon juice ⓘ
- 1 12 tablespoons grated gingerroot or 34 teaspoon ground ginger ⓘ
- 18 teaspoon salt ⓘ
- romaine lettuce leaf ⓘ
Instructions
- In a medium saucepan combine water and bulgur.
- Bring to a boil; reduce heat.
- Cover and simmer for 12-15 minutes, or till the bulgur is tender and all of the liquid is absored.
- Let cool.
- In a large mixing bowl toss together blueberries, nectrines, apricots, cooked bulgur, nuts and mint.
- For dressing: In a screw-top jar combine oil, lemon juice, gingerroot or ginger and salt.
- Cover and shake well to mix: pour over bulgur mixture, toss well; cover and chill at least 4 hours before severing.
- Line a platter with Romaine leaves.
- Spoon salad on to platter.
- Enjoy.
Nutrition & Diet Analysis (per serving)
498
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).