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Tabbouleh With Oranges And Sunflower Seeds

Healthy.Eater's picture
Ingredients
  Uncooked bulgur/Cracked wheat 3⁄4 Cup (12 tbs)
  Boiling water 2 Cup (32 tbs)
  Navel oranges 2
  Sugar 1 Tablespoon
  Olive oil 1 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Chopped fresh parsley 1 Cup (16 tbs)
  Chopped fresh mint 3⁄4 Cup (12 tbs)
  Peeled seeded diced cucumber 3⁄4 Cup (12 tbs)
  Coarsely chopped red onion 1⁄2 Cup (8 tbs)
  Navel oranges 2 , each cut crosswise into 10 slices, 1/4 inch thick slices
  Sunflower seeds 2 Tablespoon
Directions

1. Combine bulgur and 2 cups boiling water in a large bowl. Cover and let stand 30 minutes, drain.
2. Peel and section 2 oranges over a bowl, squeeze membranes to extract juice. Set the orange sections aside, reserve 1/4 cup juice. Discard membranes. Combine reserved orange juice, sugar, oil, salt, and pepper, stir well with a whisk.
3. Add orange sections, parsley, mint, cucumber, and onion to bulgur mixture, stir well. Add orange juice mixture, and toss gently to coat. Cover and chill at least 2 hours.
4. Arrange 4 orange slices on each of 5 serving plates, top with tabbouleh. Sprinkle evenly with sunflower seeds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Sunflower Seed

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