“This recipe is based on one from Didi Emmons’ cookbook, Vegetarian Planet. The intro says, “Like many things, tabouli is much better when made at home than when store-bought. This is because store-bought tabouli often skimps on the expensive stuff, like parsley, mint, and olive oil. Here tabouli takes a bit of a turn, with oranges, walnuts, and currants embellishing the traditional recipe.””
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place bulgur in medium bowl. Pour boiling water over bulgur. Cover the bowl and set aside for 20 minutes. Drain using a fine mesh strainer.
  2. Meanwhile, section oranges with a paring knife by first cutting away the peel and pith, then cutting out the flesh by sections, leaving the membranes. Cut the sections in half, and add them to the bulgur. Add the lemon juice, olive oil, garlic, onion, cucumber, parsley, mint, walnut, and currants. Mix well. Season to taste with salt and pepper.
  3. Serve at room temperature or while still warm from the cooking process.
  4. Add in the feta cheese if desired.

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