Cherry Tabbouleh

• 1/4 cup fine bulgur
• Salt to taste
• 1/2 cup boiling water
• 1 1/4 cups finely chopped parsley, tightly packed
• 1/4 to 1/2 cup finely chopped mint, to taste, tightly packed
• 24 sweet cherries, such as Bing or Queen Anne, pitted and diced
• 2 tablespoons fresh lemon juice, more to taste
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons pistachio oil
• 1/4 cup pistachios, lightly toasted and coarsely chopped

1. Place bulgur in a bowl.
2. Add a little salt, cover with boiling water and let sit for 20 to 30 minutes, until bulgur is tender and has absorbed most of the water.
3. Transfer bulgur to a strainer and press out excess water.
4. Combine the bulgur, parsley, mint and cherries in a large bowl and toss.
5. In a separate bowl, whisk together lemon juice, salt to taste, the olive oil and the pistachio oil.
6. Toss with salad mixture.
7. Add pistachios, toss again and serve.

fine bulgur, salt, boiling water, parsley, mint, sweet cherries, lemon juice, extravirgin olive oil, pistachio oil, pistachios

Taken from cooking.nytimes.com/recipes/1017477 (may not work)