Cranberry Tabbouleh

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From Bill Lendway


1 cup bulgur

¼ cup dried cranberries

1 ¼ cup water

2 T chopped parsley

1 T chopped mint

2 T sliced green onion

1 T olive oil

½ lemon, juiced

½ orange, juiced

Pinch of cumin and black pepper


Bring water to boil; pour over bulgur and cranberries and allow to stand uncovered at room temperature for 1 hour. Chill, uncovered. Toss all remaining ingredients and serve on a bed of romaine, bibb or leaf lettuce.

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