Alter your tabouleh game according to season and bring on some oranges. Easy and quick, perfect for meal prepping.
Prep Time10mins
Soak Time20mins
Course: Appetizer, Salad
Cuisine: Mediterranean
Keyword: 10 ingredient or less, 30 minutes or less, dairy-free, fall, salad, vegan, winter
Servings: 4
Ingredients
1cupbulgursub: couscous or millet for gluten-free
1½cuporange segments
1tbspgrated orange peel
½cupcucumberfinely chopped
½cupcarrotfinely chopped
½cupred bell pepperfinely chopped
½cuptomatodiced
⅓cupfresh parsleyfinely chopped
⅓cupfresh mint
2tbspolive oilextra virgin
¾tsplemon juicefreshly squeezed
1dashsalt, pepperto 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.