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.
1 Comments for "Fruited Tabbouleh"
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Submitted by walscaro on Fri, 07/05/2019 - 13:15I 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.