Yield: Yields 7 cups
Servings: 8 as a side dish
Reminiscent of tabouli, this salad makes a great side dish for just about anything grilled. Try it with grilled shrimp or halloumi cheese.
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Make Ahead Tips
The salad can be covered and refrigerated for up to 4 hours; return to cool room temperature before serving. Season to taste with additional salt and pepper if necessary.
This is a great light grain salad. I used a bulgar that needed cooking. So I did that, sauted onions and garlic at same time, then combined them together with apricots to "marinate" for a while befor adding the other ingredients.
The herb combination with the vinaigrette is phenomenal with the bulgur. Adding in the chewy, sweet apricot and crunchy pistachio was a brilliant idea and delicious. I could have eaten the entire bowl for lunch. You can read my full review at Taking On Magazines: http://bit.ly/128RtrQ
A great side dish and an interesting variant on tabbouleh-- the complex sweetness of the apricots adds an interesting taste. This almost didn't make it to the table, I was so busy nipping little tastes from the bowl.
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