Turkey Tabbouleh

• 1 cup (250 mL) bulgur
• 1 1/2 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
• 1/2 cup (125 mL) chopped almonds
• 6 tbsp (90 mL) extra-virgin olive oil
• 1/4 cup (50 mL) finely chopped red onion
• Salt and freshly ground black pepper to taste

1. Soak bulgur in cold water until liquid is absorbed.
2. Stir in the remaining ingredients.
3. Cover and refrigerate for about 1 hour, until chilled.

bulgur, cold water, green onions, apple, clove garlic, celery, turkey, fresh italian, yogurt, almonds, extravirgin olive oil, red onion, salt

Taken from www.cookstr.com/recipes/turkey-tabbouleh (may not work)