Cilantro Tabbouleh with Dried Cranberries
Brighten up your table with this refreshing recipe for Cilantro Tabbouleh with Dried Cranberries, a vibrant twist on the classic Middle Eastern salad. This dish swaps traditional parsley-heavy flavors with the bold, citrusy notes of fresh cilantro and adds a delightful burst of sweetness from dried cranberries. Tender, nutty bulgur wheat serves as the base, perfectly complemented by crisp cucumbers, ripe tomatoes, and zesty green onions. A tangy dressing of extra virgin olive oil, fresh lemon juice, and minced garlic ties it all together, creating a balanced, flavor-packed salad that can be served chilled or at room temperature. Ready in just 30 minutes, this wholesome side dish is ideal for everything from weeknight dinners to festive holiday gatherings. Whether you're searching for a healthy, make-ahead recipe or a unique addition to your mezze spread, this cilantro tabbouleh is a must-try!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1.5 cups water
- 1 cup fresh cilantro, finely chopped
- 0.5 cup fresh parsley, finely chopped
- 0.5 cup dried cranberries
- 4 stalks green onions, finely sliced
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 0.25 cup extra virgin olive oil
- 0.25 cup lemon juice, freshly squeezed
- 1 clove garlic clove, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium-sized pot, bring the water to a boil. Once boiling, stir in the bulgur wheat, cover the pot, and remove it from heat. Allow the bulgur to soak and absorb the water until tender, about 10 minutes. Fluff with a fork and set aside to cool.
In a large mixing bowl, combine the chopped cilantro, parsley, dried cranberries, green onions, cucumber, and tomatoes.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
Once the bulgur wheat has cooled to room temperature, add it to the large mixing bowl with the chopped vegetables and herbs.
Pour the dressing over the tabbouleh ingredients and toss gently until evenly combined.
Taste and adjust seasoning, adding more salt or lemon juice if desired.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 15.7 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
