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Fruited Tabouli

A tasty mix of grains, sweet grapes, and pops of mint and lemon. Perfect for a summer BBQ!
Large bowl of a colorful mix of bulgur, fruit and vegetables.
Prep time: 30 minutes
Cook time: 5 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

1 ½ cups broth, chicken or vegetable
1 cup bulgur 
1 cup cut grapes (half or quarters)
⅓ cup minced onion
3 Tablespoons chopped fresh mint leaves or parsley
1 small orange, peeled and diced or ¾ cup (one 11-ounce can) mandarin oranges, drained
 
DRESSING
2 Tablespoons vegetable oil
2 Tablespoons lemon juice or vinegar
2 teaspoons sugar
¼ teaspoon salt
½ teaspoon ground ginger
½ teaspoon cumin
1 teaspoon pepper

Directions

  1. Wash hands with soap and water.
  2. Heat broth to boiling, stir in bulgur and turn off heat. Cover and set aside for 25 minutes.
  3. Remove the cover and fluff the bulgur with a fork. Let cool at least 5 minutes.
  4. Stir in grapes, onion, mint and orange.
  5. 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.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try adding a can of drained and rinsed beans, such as garbanzo.

Comments

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.

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