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Apricot Tabbouleh with Cilantro and Toasted Almonds

This recipe puts a sweet and crunchy twist on the classic Mediterranean grain salad. It’s delicious with lamb or chicken kebabs.


  • 1 cup coarse bulgur
  • 3/4 cup chopped dried apricots
  • 1/4 cup olive oil
  • 3 Tbs. fresh lemon juice, more to taste
  • 1-1/2 tsp. finely grated fresh ginger
  • Kosher salt
  • 1-1/4 tsp. toasted, coarsely ground coriander seeds
  • 1/3 cup thinly sliced scallions
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup toasted sliced almonds


  • Put the bulgur and apricots in a medium bowl, and add 1-1/2 cups boiling water, the olive oil, lemon juice, ginger, and 1 tsp. salt. Stir to combine, cover the bowl tightly with plastic wrap, and let sit for 1 hour.
  • Fluff the bulgur with a fork, and add the coriander. Stir to combine, then fold in the scallions, cilantro, and parsley. Season to taste with additional salt and lemon juice, and serve topped with the almonds.


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