Monday, July 31, 2017

Tabbouleh with Cantaloupe and Pecans

I like tabbouleh, but it's hit or miss with my family. I'll be honest, I think this would have been better without the addition of cantaloupe, but hindsight is 20/20. Make it and decide for yourself.

Tabbouleh with Cantaloupe and Pecans

1 c. bulghur wheat
1-1/2 c. boiling water
1/4 c. lemon juice
1 t. salt
Pinch of cayenne
1 c. chopped cilantro or parsley
Cubed cantaloupe
Chopped pecans
1 t. black pepper

Mix the bulghut, boiling water, lemon juice, salt, and cayenne in a large bowl. Mix well, then set aside for about an hour. The bulghur will absorb the water. Stir in the cilantro, cantaloupe, pecans, and black pepper. Chill for about an hour. Serve. Enjoy!

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