Fruited Tabbouleh with Walnuts and Feta
10 servings (1⁄2 cup each)
Equipment
Ingrediënten
- 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
Instructies
- 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 / Tips / 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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