Tabbouleh with Fruit
Brighten up your table with a fresh and fruity twist on a classic Middle Eastern favorite—Tabbouleh with Fruit. This vibrant dish combines nutty bulgur wheat with a medley of finely chopped parsley, refreshing mint, crisp cucumber, and juicy cherry tomatoes. What sets it apart is the delightful addition of sweet pomegranate seeds and tender dried apricots, which add a pop of color and a burst of natural sweetness. Tossed in a zesty lemon and olive oil dressing, this tabbouleh is perfectly balanced between savory and sweet. Quick to prepare and packed with wholesome ingredients, it’s ideal as a light lunch, a healthy side dish, or a standout offering at your next gathering. Whether served chilled or at room temperature, this modern take on a classic promises to impress! Keywords: Tabbouleh with Fruit, fruity tabbouleh recipe, bulgur salad, healthy side dish, Middle Eastern-inspired recipes.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1.5 cups water
- 1 cup fresh parsley, finely chopped
- 0.5 cup fresh mint, finely chopped
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup pomegranate seeds
- 0.25 cup dried apricots, finely chopped
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
In a medium saucepan, bring 1.5 cups of water to a boil. Remove from heat, stir in the bulgur wheat, cover, and let it sit for 15 minutes, or until the bulgur absorbs all the water and becomes tender.
Fluff the cooked bulgur wheat with a fork and let it cool to room temperature.
In a large mixing bowl, combine the cooled bulgur, parsley, mint, cucumber, cherry tomatoes, pomegranate seeds, and chopped dried apricots.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until emulsified.
Pour the dressing over the bulgur mixture and toss gently to combine, ensuring the dressing evenly coats the ingredients.
Taste and adjust seasoning as needed, adding more salt or lemon juice if desired.
Cover and refrigerate the tabbouleh for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 227.0 g | 83% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 48.5 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 985 mg | 76% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 4695 mg | 100% | |
*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.
