Med-Rim Tabbouleh

 This recipe is from cookbook called The complete Cooking light cookbook. I'm enjoying cooking recipes from this book lately. I don't make any changes. I think they are very good recipes.

Ingredients

 1 1/2 cups uncooked bulgur or cracked wheat

 1 1/2 cups boiling water

 1 teaspoon olive oil

 1 1/2 cups diced onion

 3/4 cup finely chopped fresh parsley

 1/3 cup finely chopped fresh cilantro

 1/4 cup slivered almonds, toasted

 1 tablespoon ground cumin

 3 tablespoons fresh lemon juice

 2 teaspoons olive oil

 1 tablespoon pomegranate molasses

 1 1/2 teaspoons dried oregano

 1/2 teaspoon salt

 1/8 teaspoon ground allspice

Directions

Combine bulgur and boiling watet in a large bowl; stir well.
Let stand 30 minutes or until water is absorbed.
Heat 1 teaspoon oil in a skillet over medium heat until hot.
Add onion; saute 5 minutes or until tender.
Add onion, parsley, and remaining ingredients to bulgur.
Cover and chill.