|Cranberry Walnut Tabbouleh
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 1/4 cup estra veirgin olive oil 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper
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.
Yield: 6 servings (serving size: 2/3 cup)
CALORIES 164 (30% from fat); FAT 5.4g (sat 0.5g,mono 1.1g,poly 3.5g); PROTEIN 3.5g; CHOLESTEROL 0.0mg; CALCIUM 22mg; SODIUM 299mg; FIBER 5.6g; IRON 1mg; CARBOHYDRATE 27g
Cooking Light, MAY 2004