Nutrition per serving may change if servings are adjusted.
2 cups boiling water
¾ cup bulgur
½ teaspoon lemon zest
¼ cup lemon juice
2 tablespoons olive oil
½ teaspoon salt
½ medium cucumber, halved lengthwise and thinly sliced crosswise
⅓ cup snipped fresh parsley
¼ cup thinly sliced green onions
¼ cup snipped dried apricots
1 tablespoon snipped fresh mint
1 cup radicchio or romaine lettuce, coarsely shredded
⅓ cup crumbled reduced-fat feta cheese
2 tablespoons roasted pistachio nuts or toasted walnuts, chopped
In a medium bowl combine boiling water and bulgur. Cover and let stand for 15 minutes. Meanwhile, in a large bowl whisk together lemon peel, lemon juice, oil and salt. Drain the bulgur well and add bulgur to the lemon mixture. Add cucumber, parsley, green onions, apricots and mint. Stir to coat well.
Cover and chill for 2 to 24 hours. Stir in radicchio and feta cheese and let stand for 15 minutes. Transfer tabbouleh to a serving bowl and sprinkle with pistachio nuts.