Parsley and orange tabbouleh

Parsley and orange tabbouleh

By
From
Citrus
Photographer
Mowie Kay

Ingredients

Quantity Ingredient
2 oranges
50g fine bulgar wheat
1/2 red onion, finely chopped
2 medium tomatoes, finely chopped
1/2 cucumber, finely diced
A large bunch flat-leaf parsley, roughly chopped
a small bunch mint, roughly chopped
sea salt
freshly ground black pepper

For the dressing

Quantity Ingredient
1/2 finely grated zest and juice
2 tablespoons olive oil
1 small garlic clove, crushed
A pinch ground cumin
A pinch ground cinnamon
A pinch ground allspice
A pinch ground cloves
1 teaspoon honey or pomegranate molasses

Method

  1. Segment the oranges over a bowl to catch any juice, cut into dice and set aside. Squeeze out the peel and membranes into the juice.
  2. Rinse the bulgar wheat in plenty of cold water. Drain thoroughly and put in a bowl. Add the onion, tomatoes, cucumber, herbs and diced orange, and season with salt.
  3. Add the reserved juice to all the dressing ingredients and season with salt and pepper. Whisk together. Pour this over the salad just before you are about to eat and toss lightly.
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