Spring Fruit Tabouli

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  • Each serving
  • 280 cal
  • 14g fat (1.5g sat)
  • 0mg chol
  • 70mg sodium
  • 38g carb
  • 8g fiber
  • 6g protein


  • 1 cup bulgur
  • 1 1/2 cups boiling water
  • 2 cups chopped apricots (about 10 whole)
  • 1 cup halved seedless grapes
  • 1/2 unpeeled cucumber, seeded and chopped
  • 1/4 red onion, finely chopped
  • 1/2 cup chopped toasted pecans
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup lime juice
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste


Place bulgur in a heat-proof bowl and cover with boiling water. Soak until grains are tender and most of the water is absorbed, 30 to 40 minutes. Drain, if necessary, and fluff with a fork.

In a large bowl, combine bulgur, apricots, grapes, cucumber, red onion, pecans, basil and mint.

Drizzle with lime juice and olive oil. Season with salt and pepper; toss gently to coat. Serve warm, or cover and refrigerate for several hours before serving.

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