Combine boiling water and bulgur in a large bowl; stir well. Let stand 20 minutes or until water is absorbed.
Place the lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well; add to bulgur, and set aside.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add zucchini, bell peppers, and onion, and saute 7 minutes or until vegetables are crisp-tender. Add vegetables to bulgur mixture.
Combine remaining oil, orange rind, orange juice, lemon juice, salt, and pepper in a small bowl; stir well. Add to bulgur mixture; toss gently. Serve warm or at room temperature. Garnish with lime wedges, if desired.
This is not bad, but not great, so it's understandable that nobody's tried it for 14 years. I used chick peas as I didn't have enough lentils on hand, and I used yellow bell pepper instead of green. I also kept the vegetables raw to extend the life of the salad (and hence used just 1 tbsp. oil). The dressing is actually pretty good, though perhaps lacking a little "something" (some dill or oregano, perhaps?), and I added a clove of garlic and some diced fresh mozarella for some extra flavor. I made this because I had some peppers and zucchini to use up, but in the future I think I'll stick to CL Lemon and Garbanzo Salad with Feta, which I like a lot better.
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