Orange Tabbouleh Salad

Submitted By: Downhome

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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 â€“ 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 â€œorange supremeâ€). 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.