Charoset Tabbouleh

1. 1

   Bring a quart of water to boil in a 2 qt saucepan with a lid. Stir the bulgur wheat and some kosher salt into the boiling water, cover, remove from the heat, and let sit for 10 minutes. Then, drain the bulgur into a fine mesh sieve and set the sieve over the pot so the bulgur can dry out and cool a bit.

2. 2

   Meanwhile, combine the chopped dates, apple, shallot, walnuts, and almonds in a large bowl. Add the olive oil, honey, cinnamon, and the juice of one lemon and mix well. Add the drained bulgur and mix again.

3. 3

   Shave the parsley leaves off the stems and chop them finely. Pull the mint leaves off their stems and chop them finely too. Toss gently into the bulgur/charoset mixture and season to taste with kosher salt, freshly ground black pepper, and more lemon juice as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.