Cranberry-Walnut Tabbouleh - cooking recipe

Ingredients

1 cup Bulgar wheat
1/2 cup chopped dried cranberries
1 cup boiling water
1/2 cup chopped fresh parsley
1/4 cup minced red onion
1/4 cup fresh lemon juice
2 tablespoons chopped walnuts, toasted
2 tablespoons chopped of fresh mint
1 1/2 tablespoons walnut oil or 1 1/2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

Combine bulgur and cranberries in a medium bowl.
Add 1 c boiling water.
Let stand 30 miniutes or so until water is absorbed and buligur is soft.
Fluff mixture with a fork.
Stir in chopped parsley and the remaining ingredients, and toss gently to combine.