Lebanese Coastal & Mountain
Fruited Tabbouleh
Bulgar wheat, blueberries and nectarines come together in this Lebanese salad, simmered on the stove.
35 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- easy
- 1
In a medium saucepan combine water and bulgur. Bring to a boil; reduce heat. Cover and simmer for 12-15 minutes, or till the bulgur is tender and all of the liquid is absored.
- 2
Let cool. In a large mixing bowl toss together blueberries, nectrines, apricots, cooked bulgur, nuts and mint.
- 3
For dressing: In a screw-top jar combine oil, lemon juice, gingerroot or ginger and salt. Cover and shake well to mix: pour over bulgur mixture, toss well; cover and chill at least 4 hours before severing.
- 4
Line a platter with Romaine leaves. Spoon salad on to platter.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
