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    TAB: Cranberry Walnut Tabbouleh


    Source of Recipe


    Cooking Light Magazine, 5/04

    * Exported from MasterCook *

    Cranberry Walnut Tabbouleh

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Grains, Salads

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup bulgar wheat
    1/2 cup dried cranberries -- chopped
    1 cup boiling water
    1/2 cup fresh parsley -- chopped
    1/4 cup red onion -- minced
    1/4 cup fresh lemon juice
    2 tablespoons chopped walnuts -- toasted
    2 tablespoons fresh mint -- chopped
    1 1/2 tablespoons walnut oil
    3/4 teaspoon salt
    1/4 teaspoon black pepper -- freshly ground

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

    Judi's note: Tabbouleh is best left to sit for at least an hour to allow flavors to blend. Refrigerate for best results for about 3 hours if there is time.

    Serving size: 2/3 cup)

    Calories 164, fat 5.4 g, protein 3.5 g, carbohydrate 27 g, fiber 5.6 g, cholesterol 0 mg, sodium 299 mg


    Source:
    "Cooking Light Magazine, 5/04"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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