Recipe: Turkish Tabbouleh Salad with Dried Apricots & Pistachios

Makes 8 cups 1-¾ cups boiling water

2 teaspoons kosher salt, divided

1-½ cups bulgur wheat

6 tablespoons fresh lemon juice

¼ teaspoon black pepper

¼ cup extra-virgin olive oil

3 Roma tomatoes, cut in ½-inch dice

4 green onions, thinly sliced

¾ cup coarsely chopped dried apricots

¾ cup shelled pistachios, lightly toasted

1 can (15-½ ounces) garbanzo beans, drained

¼ cup tiny-diced sweet white onion

¼ cup chopped fresh mint

½ cup coarsely chopped flat leaf parsley

½ cup coarsely chopped cilantro

1. In a medium saucepan over high heat, bring water and 1 teaspoon of the salt to a boil, then immediately stir in the bulgur wheat and remove from the heat. Cover and let sit for 1 hour or until all the water has been soaked up. Uncover and let cool.

2. In a large bowl, mix together remaining 1 teaspoon salt, lemon juice, black pepper and olive oil. Then add tomatoes, green onions, apricots, pistachios, garbanzo beans, onion, mint, parsley, cilantro and cooled bulgur. Mix together well, until all ingredients are coated with dressing.

Copyright 2007, Kathy Casey Food Studios