"This is not traditional middle-eastern tabbouleh and does not contain any parsley. Many people have medical reasons for avoiding too much apiol and myristicin (found in parsley) and prefer not to eat parsley-rich dishes. Not only is this salad delicious, but it is also packed with nutrients."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Stir water, lemon juice, olive oil, mint, salt, and pepper together in a large container with a lid; add bulgur wheat, stir to coat, and soak in refrigerator until bulgur is soft, 3 hours to overnight.
Mix tomato, cucumber, red onion, broccoli, and dried cranberries together in a large bowl; add bulgur wheat mixture and stir to coat.