fruited-tabbouleh

DIRECTIONS

Bring broth to a boil in a medium saucepan; stir in bulgur and turn off heat. Cover and set aside for 25 minutes. Fluff with a fork and let cool completely. Stir in grapes, onion, mint, and orange. In a small bowl, whisk together oil, lemon juice, sugar, salt, ginger, cumin, and pepper. Pour over bulgur and toss well. Chill until ready to serve.

Ingredients

2 1/2 cups low-sodium chicken or vegetable broth
1 1/2 cups bulgur wheat
1 1/2 cups California grapes, halved
1/2 cup minced red onion
1/4 cup chopped fresh mint leaves
1 medium orange, peeled and diced

Dressing

1/3 cup extra virgin olive oil
3 tablespoons fresh-squeezed lemon juice
1 tablespoon sugar
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
1/2 teaspoon black pepper

DIRECTIONS

Bring broth to a boil in a medium saucepan; stir in bulgur and turn off heat. Cover and set aside for 25 minutes. Fluff with a fork and let cool completely. Stir in grapes, onion, mint, and orange. In a small bowl, whisk together oil, lemon juice, sugar, salt, ginger, cumin, and pepper. Pour over bulgur and toss well. Chill until ready to serve.

Notes

This is a Vegan recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

4 servings

Nutritional Information

Nutritional analysis per serving:  Calories 230; Protein 5g;  Carbohydrate 32g;  Fat 10g (39% Calories from Fat);  Saturated Fat 1.5g (6% Calories from Saturated Fat);  Cholesterol 0mg;  Sodium 180mg; Fiber 5g.