Orange Tabbouleh Salad

Submitted by: Academy Canada Culinary Arts Program
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

1 1/2 cups fine bulgur
4 green onions, thinly sliced
1 cup cucumber, small dice
3 tomatoes, small dice
1 1/2 cups fresh parsley, chopped
1/4 cup lemon juice
3 tbsp extra virgin olive oil
3 oranges, peeled
1 tsp dry mint leaves (or 1 tbsp
fresh mint leaves, chopped fine)
Soak bulgur in very hot water for about 10 minutes. Drain and rinse in cold water. Set aside in a strainer to drain thoroughly (squeeze a little if you must – it should not be dripping wet).
Combine everything but the oranges in a large bowl. Using a paring knife, cut out the orange segments by cutting in between the membranes so that you only get the orange flesh (this is called “orange supreme”). Squeeze the leftover orange to extract the juice. Add the juice and segments to the salad. Cover and refrigerate for at least an hour, stirring occasionally. Serve cold.
Yield: 4-6 servings.


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