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.Advertisement
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.
1 fat, 1 starch