Tart Cherry Tabbouleh Recipe

Bulgur wheat: A whole grain that provides a nutty flavor and chewy texture, often used in Middle Eastern cuisine.

Parsley: A fresh herb that adds a bright, slightly peppery flavor to the dish.

Mint: Another fresh herb that contributes a cool, refreshing taste.

Tart cherries: These cherries add a tangy, slightly sour flavor that contrasts nicely with the other ingredients.

Cucumber: Adds a crisp, refreshing crunch to the salad.

Olive oil: Used in the dressing to add richness and help meld the flavors together.

Lemon juice: Provides acidity and brightness to the dressing.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a bit of heat and complexity to the dish.

When preparing bulgur wheat, ensure it is cooked to the right texture—neither too mushy nor too firm. To achieve this, soak the bulgur in boiling water for about 15-20 minutes until it absorbs the liquid and becomes tender. Drain any excess water and let it cool completely before mixing it with the other ingredients. This step is crucial for maintaining the desired consistency and preventing the tabbouleh from becoming soggy.

• bulgur wheat - Substitute with quinoa: Quinoa has a similar texture and is also a good source of protein and fiber.

• fresh parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor similar to parsley.

• fresh mint - Substitute with basil: Basil offers a different but complementary fresh flavor to the dish.

• tart cherries - Substitute with dried cranberries: Dried cranberries provide a similar tartness and sweetness.

• diced cucumber - Substitute with diced zucchini: Zucchini has a similar texture and mild flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• To keep your tart cherry tabbouleh fresh, store it in an airtight container. This will help maintain the crispness of the cucumber and the vibrant flavors of the parsley and mint.
• Place the container in the refrigerator. The tabbouleh will stay fresh for up to 3 days, making it a perfect make-ahead dish for busy weeks.
• If you plan to store the tabbouleh for longer, consider keeping the dressing separate. Mix the olive oil and lemon juice dressing with the salad just before serving to prevent the bulgur wheat from becoming too soggy.
• For freezing, portion the tabbouleh into individual servings. This makes it easier to thaw only what you need.
• Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn and preserve the freshness of the tart cherries and cucumber.
• Label each container with the date to keep track of its freshness. Frozen tabbouleh can be stored for up to 1 month.
• When ready to enjoy, thaw the tabbouleh in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave, but be cautious to avoid overheating.
• Once thawed, give the tabbouleh a good stir. You might need to add a bit more lemon juice or olive oil to refresh the flavors.
• Remember, while freezing can alter the texture of some ingredients, the bulgur wheat and herbs generally hold up well, making this a versatile and convenient dish to have on hand.

• For a quick and easy method, place the Tart Cherry Tabbouleh in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

• If you prefer a more gentle reheating process, use a stovetop method. Transfer the tabbouleh to a non-stick skillet. Add a splash of olive oil or a few drops of water to prevent sticking. Warm over low heat, stirring occasionally, until heated through.

• For those who enjoy a slightly crisp texture, spread the tabbouleh evenly on a baking sheet. Preheat your oven to 300°F (150°C). Cover the baking sheet with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until warmed to your liking.

• If you have a steamer, this method can help retain the freshness of the vegetables and herbs. Place the tabbouleh in a heatproof dish and set it in the steamer basket. Steam for about 5-7 minutes, or until heated through.

• For a refreshing twist, consider serving the Tart Cherry Tabbouleh cold. Simply remove it from the refrigerator and let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to come alive without the need for reheating.

• Large mixing bowl: to combine the cooked bulgur wheat, parsley, mint, tart cherries, and cucumber.

• Small bowl: to whisk together the olive oil, lemon juice, salt, and black pepper.

• Whisk: to mix the dressing ingredients thoroughly.

• Chef's knife: to finely chop the parsley, mint, and cucumber, and to halve the tart cherries.

• Cutting board: to provide a stable surface for chopping the ingredients.

• Measuring cups: to measure out the bulgur wheat, parsley, mint, tart cherries, and cucumber.

• Measuring spoons: to measure the olive oil, lemon juice, salt, and black pepper.

• Serving spoon: to toss the tabbouleh and serve it.

Pre-chop ingredients: Prepare the parsley, mint, and cucumber in advance and store them in airtight containers in the fridge.

Use pre-cooked bulgur: Purchase pre-cooked bulgur wheat or cook it in bulk and freeze portions for quick use.

Ready-made dressing: Mix the olive oil, lemon juice, salt, and black pepper ahead of time and store it in a jar.

Quick cherry prep: Use a cherry pitter to speed up the process of pitting and halving the tart cherries.

Batch cooking: Make a larger batch of tabbouleh and store it in the fridge for up to three days for easy meals.