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[Sister]

Cranberry Walnut Tabbouleh
Yield:  6 servings (serving size: 2/3 cup)
 
This version takes liberties with the classic Mediterranean salad. Olive oil, tomatoes, and cucumber have been replaced with walnut oil, cranberries, and walnuts. This recipe may become a new Thanksgiving tradition in your home!

Ingredients:

1 cup bulgur 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 fresh mint
1 1/2 tablespoons walnut oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:

Combine bulgur and cranberries in a medium bowl. Add 1 cup boiling water, and let stand 30 minutes or until water is absorbed. Fluff bulgur mixture with a fork. Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

[GRAT]

Made this today for a get together tonight.  Was a hit!  Was asked for the recipe by several.
Thank you for doing this.  I look forward to each new post.  I like to read cookbooks.   

[Sister]

Grat, I enjoy reading cook books, too! Too often people get the wrong idea about pure vegetarian cuisine. They think that taking away the eggs and dairy products make them bland and uninteresting. I try to post recipes that are both tasty and cholesterol free. Healthier Christians are happier Christians!