Turkey Tabbouleh Recipe
- 1 cup (250 mL) bulgur
- 1½ cups (375 mL) cold water
- 3 green onions, sliced
- 1 large tart apple, peeled and diced
- 1 clove garlic, minced
- 1 stalk celery, diced
- 3 cups (750 mL) diced skinned roasted turkey
- 1 cup (250 mL) finely chopped fresh Italian (flat-leaf) parsley
- 1 cup (250 mL) plain yogurt
- ½ cup (125 mL) chopped almonds
- 6 tbsp (90 mL) extra-virgin olive oil
- ¼ cup (50 mL) finely chopped red onion
- Salt and freshly ground black pepper to taste
- Soak bulgur in cold water until liquid is absorbed. Stir in the remaining ingredients. Cover and refrigerate for about 1 hour, until chilled.
