Cherry Tabbouleh Salad Food

CHERRY TABBOULEH

Steps:

• Place bulgur in a bowl. 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.
• Transfer bulgur to a strainer and press out excess water.
• Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
• In a separate bowl, whisk together lemon juice, salt to taste, the olive oil and the pistachio oil. Toss with salad mixture. Add pistachios, toss again and serve.

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

CHERRY TABBOULEH SALAD

Steps:

• Place the bulgur in a large bowl. Add the hot water and stir to combine. Then stir in the lemon juice. Let stand for about 10 minutes.
• Add the parsley, scallions and mint to the bowl with the bulgur and stir to combine. Drizzle in the olive oil and add the salt and black pepper, stirring to combine. Fold in the cherries.
• The tabbouleh can be served immediately. Or covered and chilled in your refrigerator for several hours before serving.
• Leftovers can be stored in your refrigerator for 3-4 days.

CHERRY TABBOULEH SALAD

Steps:

• Prepare tabbouleh according to package directions, eliminating chopped tomatoes.
• Stir in cherries and lemon or lime juice.
• Refrigerate, covered, several hours or overnight. Serve on romaine lettuce leaves. Sprinkle with pine nuts just before serving.