Pistachio-Apricot Bulgur Salad


1 c. fine- or medium-grain bulgur
1/2 c. chopped dried apricots
1 c. boiling water
1 c. chopped fresh parsley
3 tbsp. finely chopped fresh mint
1/2 c. shelled chopped pistachios
1/3 c. olive or pistachio oil
3 tbsp. orange juice or white wine vinegar
1/4 c. minced red onion
2 tbsp. thinly sliced green onion
3/4 tsp. coarse salt
1/4 tsp. fresh ground pepper


Combine bulgur and apricots in a bowl. Add boiling water and let stand 30 minutes or until liquid is absorbed. Add remaining ingredients and toss gently to mix.

Eat, Drink, and Be Healthy


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