Cherry Tabbouleh

Name: Cherry Tabbouleh
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 1/2 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

10 ingredients

7 steps

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 1/2 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

Directions

1

Place bulgur in a bowl.
2

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.
3

Transfer bulgur to a strainer and press out excess water.
4

Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
5

In a separate bowl, whisk together lemon juice, salt to taste, the olive oil and the pistachio oil.
6

Toss with salad mixture.
7

Add pistachios, toss again and serve.