CRANBERRY-WALNUT TABBOULEH
Make and share this Cranberry-Walnut Tabbouleh recipe from Food.com.
Provided by spatchcock
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine bulgur and cranberries in a medium bowl.
- Add 1 c boiling water.
- Let stand 30 miniutes or so until water is absorbed and buligur is soft.
- Fluff mixture with a fork.
- Stir in chopped parsley and the remaining ingredients, and toss gently to combine.
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Rubel Howlader Ariful Islam
[email protected]This was the best tabbouleh I've ever had! The cranberries and walnuts added a really nice touch and the lemon-tahini dressing was perfect.
Klevisa Gjoka
[email protected]This tabbouleh was a hit at my party! Everyone loved the unique flavor combination and the cranberries and walnuts added a really nice touch.
KF Pert
[email protected]I loved this tabbouleh! It was so easy to make and the flavors were amazing. I will definitely be making this again.
Yashwa Abid
[email protected]This was a great recipe! The tabbouleh was delicious and the cranberries and walnuts added a nice touch of sweetness and crunch.
Roberto Rios
[email protected]I'm always looking for new ways to make tabbouleh, and this recipe is definitely a winner. The cranberries and walnuts add a really nice touch.
Kabirkabir Khan
[email protected]This tabbouleh is a great way to use up leftover cranberries. It's also a really healthy and refreshing dish.
Nomi Nasir
[email protected]I love the combination of cranberries, walnuts, and parsley in this tabbouleh. It's a great way to add some extra flavor and crunch to a classic dish.
aldo isaj
[email protected]This was my first time making tabbouleh and it turned out great! The recipe was easy to follow and the results were delicious.
Kariuki Family
[email protected]I'm always looking for new and exciting ways to make tabbouleh, and this recipe definitely fits the bill. The cranberries and walnuts add a really nice touch.
Rubab Hans raj
[email protected]This tabbouleh was a hit at my potluck. Everyone loved the unique flavor combination.
Rafi Gt
[email protected]I used quinoa instead of bulgur and it worked out great. This is a very versatile recipe that can be easily adapted to your own preferences.
Jared Horst
[email protected]I'm not a huge fan of parsley, but I loved this tabbouleh. The cranberries and walnuts helped to balance out the parsley flavor.
Fuad Jilalu
[email protected]This was a great make-ahead dish for a party. I made it the day before and it held up perfectly in the refrigerator.
Catherine Sanchez
[email protected]I've made tabbouleh many times before, but this recipe is by far the best. The addition of cranberries and walnuts really takes it to the next level.
Sysh Hwhw
[email protected]I followed the recipe exactly and it turned out perfectly. The tabbouleh was light and fluffy, with a slightly tangy flavor from the lemon juice and pomegranate molasses.
Citybest Richmond
[email protected]This tabbouleh was a delightful blend of flavors and textures. The cranberries and walnuts added a nice touch of sweetness and crunch to the traditional parsley and bulgur combination.