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Fruited Tabbouleh with Walnuts and Feta

10 servings (1⁄2 cup each)
Preparation 3 hours 20 minutes
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Equipment

  • heatproof bowl

Ingredients

  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 1 ⁄4 cup orange juice
  • 1 ⁄4 cup olive oil
  • 1 ⁄2 medium cucumber unpeeled, seeded and chopped (about 1 cup chopped)
  • 1 ⁄2 cup chopped red onion
  • 1 ⁄2 cup sweetened dried cranberries
  • 1 ⁄3 cup loosely packed Italian flat-leaf parsley, minced
  • 1 ⁄3 cup loosely packed mint leaves minced
  • 1 tablespoon grated orange peel
  • 1 ⁄2 teaspoon salt
  • 1 orange peeled, divided into sections and chopped
  • 1 ⁄2 cup chopped walnuts toasted
  • 1 ⁄2 cup feta cheese crumbles

Instructions

  • Place bulgur in large heatproof bowl.
  • Pour boiling water over bulgur; stir.
  • Let stand about 1 hour or until water is absorbed.
  • Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well.
  • Cover; refrigerate 2 to 3 hours or until well chilled.
  • Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.

Notes & Wine Advice

Toasting intensifies the flavor of the nuts. To toast them, spread in a single layer in an ungreased shallow pan and bake uncovered in 350°F oven 6 to 10 minutes, stirring occasionally, until golden and toasted.
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Course; Rice
Diets; Low Fat / Vegetarian