Cranberry-Walnut Tabbouleh Recipe
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Description:
Delight in the refreshing flavors of this vibrant Cranberry-Walnut Tabbouleh, perfect for spring and summer. This quick and easy vegan recipe from Love With Recipes combines the nuttiness of bulgur wheat with the sweetness of dried cranberries, making it an ideal dish for any gathering or a light meal.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 cup | Bulgur wheat |
| ½ cup | Dried cranberries |
| 1 cup | Boiling water |
| ½ cup | Fresh parsley, chopped |
| ¼ cup | Red onion, finely chopped |
| ¼ cup | Fresh lemon juice |
| 2 cups | Walnuts, chopped |
| 2 sprigs | Fresh mint, chopped |
| 1½ tbsp | Walnut oil |
| ¾ tbsp | Olive oil |
| ¼ tsp | Salt |
| ¼ tsp | Fresh ground black pepper |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 82.8 kcal |
| Total Fat | 5.1 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 296.9 mg |
| Carbohydrates | 9 g |
| Dietary Fiber | 2.3 g |
| Sugars | 1 g |
| Protein | 1.6 g |
Instructions
- Prepare the Bulgur: In a medium bowl, combine the bulgur wheat and dried cranberries. Pour in 1 cup of boiling water, ensuring all the bulgur is submerged.
- Let it Soak: Allow the mixture to stand for about 30 minutes, or until the water is fully absorbed and the bulgur is tender.
- Fluff the Mixture: Once the bulgur is soft, fluff it gently with a fork to separate the grains.
- Add Fresh Ingredients: Stir in the chopped parsley, red onion, and walnuts, followed by the fresh lemon juice and chopped mint.
- Dress the Tabbouleh: Drizzle the walnut oil and olive oil over the salad. Season with salt and freshly ground black pepper, then toss gently to combine all ingredients evenly.
Enjoy this nutritious and colorful dish as a delightful side or a light main course!
