Tabbouleh With Oranges And Sunflower Seeds
|Uncooked bulgur/Cracked wheat||3⁄4 Cup (12 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Olive oil||1 1⁄2 Tablespoon|
|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|
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.