Rating: 2 stars
1 Ratings
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  • 1 star values: 0
Recipe by Cooking Light July 1998


Recipe Summary test

5 servings (serving size: 1 cup tabbouleh and 4 orange slices)


Ingredient Checklist


Instructions Checklist
  • Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes, and drain.

  • Peel and section 2 oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup juice. Discard membranes. Combine reserved orange juice, sugar, oil, salt, and pepper; stir well with a whisk.

  • Add orange sections, parsley, mint, cucumber, and onion to bulgur mixture; stir well. Add orange juice mixture; toss gently to coat. Cover and chill at least 2 hours.

  • Arrange the orange slices on each of 5 serving plates; top with tabbouleh. Sprinkle evenly with sunflower seeds.

Nutrition Facts

204 calories; calories from fat 28%; fat 6.3g; saturated fat 0.8g; mono fat 3.4g; poly fat 1.7g; protein 5.3g; carbohydrates 35.2g; fiber 10g; iron 1.8mg; sodium 131mg; calcium 83mg.