Cherry Tabbouleh

Cherry Tabbouleh
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus 20 to 30 minutes' soaking
Rating
4(212)
Comments
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Like authentic tabbouleh, this is primarily an herb salad with a little bit of bulgur and the wonderful juicy surprise of cherries in each bite.

Featured in: Cherries Add a Sweet Touch to Tabbouleh

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Ingredients

Yield:4 servings
  • ¼cup fine bulgur
  • Salt to taste
  • ½cup boiling water
  • cups finely chopped parsley, tightly packed
  • ¼to ½ cup finely chopped mint, to taste, tightly packed
  • 24sweet cherries, such as Bing or Queen Anne, pitted and diced
  • 2tablespoons fresh lemon juice, more to taste
  • 3tablespoons extra-virgin olive oil
  • tablespoons pistachio oil
  • ¼cup pistachios, lightly toasted and coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

252 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 4 grams protein; 338 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Transfer bulgur to a strainer and press out excess water.

  3. Step 3

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

  4. Step 4

    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.

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Ratings

4 out of 5
212 user ratings
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Comments

I don't think you have to be exact about proportions, but I do think this salad should marinate for a few hours before serving.

I have made this repeatedly. The amount of parsley and mint varies according to what I can grab from the garden and any nut oil works. A great side dish.

I didn't have all the ingredients, so I subbed strawberries for cherries, pepitas for pistachios, cilantro for parsley and lime juice for lemon. Delicious.

I make WAY more tabule now that I don’t pick leaves off stems. I hold the whole bunch of parsley, and cut off the stalks up to where the bunch of leaves begins. Then wash the leaves/fine stalks in the salad spinner and spin dry. I Then use the food processor to chop. So much easier and faster Mint does have to be picked off the stems though, as he as they are heavier. But less mint, so not as long to do. And the mint leaves go in with the parsley to be chopped in the food processor.

No bulghur in the house, so I used short grain brown rice. I added diced red onion and used walnut oil and walnuts instead of pistachio. It was delicious.

Loved this salad. Used cooked quinoa rather than bulgur for GF and coconut oil instead of Pistachio oil. Yummmm!

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