Winter Orange Tabouleh
I call this salad creation Twisty Orange Tabouleh because it has some alterations to the Lebanese classic tabouleh we all know and love. Cold, cloudy and foggy fall days, call for measure that lighten up your mood. And who would be more suitable for this job than a bright and flavorful orange.
Tabbouleh (also spelled tabouli) is a bulgur salad that typically has lots and lots of parsley and mint as the number one ingredients. Bulgur is its grain base and it’s dotted with diced cucumber and tomato, and dressed simply with olive oil and lemon juice.
For a winter version, I exchanged the lemon with orange and reduced the parsley component significantly.
Winter Orange Tabouleh
Alter your tabouleh game according to season and bring on some oranges. Easy and quick, perfect for meal prepping.
Prep Time10 mins
Soak Time20 mins
Servings: 4
Ingredients
- 1 cup bulgur sub: couscous or millet for gluten-free
- 1½ cup orange segments
- 1 tbsp grated orange peel
- ½ cup cucumber finely chopped
- ½ cup carrot finely chopped
- ½ cup red bell pepper finely chopped
- ½ cup tomato diced
- ⅓ cup fresh parsley finely chopped
- ⅓ cup fresh mint
- 2 tbsp olive oil extra virgin
- ¾ tsp lemon juice freshly squeezed
- 1 dash salt, pepper to taste
Instructions
- Place the bulgur in a small bowl and cover with very hot (just off the boil) water by 1/2-inch. Set aside to soak until softened but still chewy, about 20 minutes.
- While the bulgur is soaking, juice the lemon, filet orange, chop cucumber, bell pepper, carrot, tomatoes, parsley and mint.
- When the bulgur is done, drain off any excess water and place in the large bowl. Add olive oil and lemon juice. Toss to coat. Add herbs, vegetables, and orange segments. Reserve a bit of fruit and mint leaves for garnish.
- Serve at room temperature with crackers, cucumber slices, fresh bread, or pita chips.
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