Charoset Tabbouleh

• 1/2 cup bulgur wheat
• 4 medjool dates, chopped fine
• 1 crisp apple, chopped fine
• 1 small shallot, chopped fine (about 1/4 cup)
• 1/4 cup walnuts, chopped fine
• 1/4 cup almonds, chopped fine
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey
• 1-2 lemons
• 1/2 teaspoon ground cinnamon
• 1 large bunch flat leaf parsley (about 4 oz)
• 1 small bunch mint (about 1 oz)
• kosher salt and ground black pepper, to taste

1. Bring a quart of water to boil in a 2 qt saucepan with a lid. Stir the bulgur wheat and some kosher salt into the boiling water, cover, remove from the heat, and let sit for 10 minutes. Then, drain the bulgur into a fine mesh sieve and set the sieve over the pot so the bulgur can dry out and cool a bit.
2. Meanwhile, combine the chopped dates, apple, shallot, walnuts, and almonds in a large bowl. Add the olive oil, honey, cinnamon, and the juice of one lemon and mix well. Add the drained bulgur and mix again.
3. Shave the parsley leaves off the stems and chop them finely. Pull the mint leaves off their stems and chop them finely too. Toss gently into the bulgur/charoset mixture and season to taste with kosher salt, freshly ground black pepper, and more lemon juice as desired.

bulgur wheat, dates, apple, shallot, walnuts, almonds, extra virgin olive oil, honey, lemons, ground cinnamon, flat leaf parsley, mint, kosher salt

Taken from food52.com/recipes/37486-charoset-tabbouleh (may not work)