TABBOULEH WITH DRIED FRUIT AND WALNUTS
Sweet bits of dried fruit and crunchy nuts add a delightful twist to this Middle Eastern salad that is traditionally made with tomatoes and parsley. Use an individual dried fruit such as apricot or cranberry or a combination of your favorites. Serve on lettuce leaves.
1 cup bulgur
1 cup chopped dried fruit
1 cup walnut pieces
1 bunch scallions, chopped
1/2 cup chopped fresh mint
1/4 cup walnut oil or extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
1. Add the bulgur to 2 cups of salted boiling water. Decrease the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Drain any remaining water and blot the bulgur to remove the excess moisture.
2. Place the bulgur in a bowl and add the dried fruit. Toss to combine. Add the walnuts, scallions, and mint.
3. Pour on the walnut oil, lemon juice, and salt and pepper to taste. Toss well to combine.