Tabbouleh with Oranges and Sunflower Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
3/4 cup uncooked bulgur or cracked wheat |
2 cups boiling water |
2 navel oranges |
1 tablespoon sugar |
1 1/2 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup chopped fresh parsley |
3/4 cup chopped fresh mint |
3/4 cup diced seeded peeled cucumber |
1/2 cup coarsely chopped red onion |
2 navel oranges, each cut crosswise into 10 (1/4-inch-thick) slices |
2 tablespoons sunflower seeds |
Directions:
1. Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes, and drain.
2. Peel and section 2 oranges over a bowl; squeeze membranes to extract juice. Set 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; toss gently to coat. Cover and chill at least 2 hours.
4. Arrange the orange slices on each of 5 serving plates; top with tabbouleh. Sprinkle evenly with sunflower seeds.
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