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Fruited Tabbouleh


1 1⁄2 cups
broth, chicken or vegetable
1 cup
bulgur wheat
1 cup
grapes, cut in half or quarters
1⁄3 cup
minced onion
3 Tablespoons
chopped fresh mint leaves or parsley
small orange, peeled and diced or 3/4 cup (one 11-ounce can) mandarin oranges, drained
2 Tablespoons
2 Tablespoons
lemon juice or vinegar
2 teaspoons
1⁄4 teaspoon
1⁄2 teaspoon
ground ginger
1⁄2 teaspoon
ground cumin
1 teaspoon
black pepper


1. Heat broth to boiling, stir in bulgur and turn off heat. Cover and set aside for 25 minutes.

2. Remove the cover and fluff the bulgur with a fork. Let cool at least 5 minutes.

3. Stir in grapes, onion, mint or parsley, and orange.

4. In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients. Pour over bulgur mixture and toss well. Chill until ready to serve.

5. Refrigerate leftovers within 2 hours.

Photo of Fruited Tabbouleh
Prep time: 30 minutes
Cooking time: 5 minutes
Chill time: 30 minutes
Makes: 4 cups
Nutrition Facts: View Label
Last updated: 05/09/20

1 Comments for "Fruited Tabbouleh"

I made this recipe for a potluck (with mint) and it was well received. Then I made it again for home (with parsley) and added a can of rinsed and drained garbanzo beans. This works great as a side with grilled meat/fish/poultry or as a main dish salad. Leftovers made for a tasty and satisfying lunch.