Fruited Tabbouleh

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups water
• 1 cup bulgar wheat
• 1/2 cup fresh blueberries
• 2 small nectarines, pitted and diced
• 2 large apricots, pitted and diced
• 2/3 cup chopped pecans or 2/3 cup walnuts (3 ounces)
• 1/3 cup minced fresh mint
• 1/4 cup canola oil
• 3 tablespoons lemon juice
• 1 1/2 tablespoons grated gingerroot or 3/4 teaspoon ground ginger
• 1/8 teaspoon salt
• romaine lettuce leaf

Recipe

• 1 in a medium saucepan combine water and bulgur.
• 2 bring to a boil; reduce heat.
• 3 cover and simmer for 12-15 minutes, or till the bulgur is tender and all of the liquid is absored.
• 4 let cool.
• 5 in a large mixing bowl toss together blueberries, nectrines, apricots, cooked bulgur, nuts and mint.
• 6 for dressing: in a screw-top jar combine oil, lemon juice, gingerroot or ginger and salt.
• 7 cover and shake well to mix: pour over bulgur mixture, toss well; cover and chill at least 4 hours before severing.
• 8 line a platter with romaine leaves.
• 9 spoon salad on to platter.
• 10 enjoy.