I am a big believer in brightening up food with citrus! Now our markets are full of fun citrus with varieties that can be transformed into main dishes as easily as desserts.
This is a nice, fresh rift on tabbouleh. I grew up on tabbouleh salad and other Lebanese delights in Dearborn,Michigan. The home to the largest population of Lebanese immigrants anywhere.
This is a refreshing and filling make-ahead lunch idea. You can certainly swap out quinoa for bulgur wheat.
- ½ cup bulgur, rinsed and drained
- ½ cup water
- 3 medium navel oranges
- 2 Tbsp. olive oil (I used Branch and Vine Persian Lime)
- ½ tsp. salt
- ¾ tsp. ground coriander
- ¾ tsp. ground cumin
- ½ tsp. ground cinnamon
- ½ tsp. ground turmeric
- ½ cup frozen green peas, thawed
- ½ cup coarsely shredded carrot
- 1 green onion, thinly sliced
- ¼ cup snipped fresh flat-leaf Italian parsley
- 2 Tbsp. snipped fresh mint
- In a small saucepan, bring bulgur and the water to boiling; reduce heat. Simmer, covered, about 5 minutes or until the water is almost absorbed. Remove from the heat. Let stand, covered, for 10 minutes.
- Meanwhile, shred ½ teaspoon zest from one of the oranges into a large bowl. Juice one of the oranges and add the juice to the zest in bowl. Cut the peel and all the white pith off the remaining two oranges. Working over the large bowl (to catch juice), cut sections from oranges, letting them fall into the bowl.
- Add all remaining ingredients (except bulgur) to the oranges. Toss gently to combine. Add undrained bulgur and toss again to coat. Chill, covered, for 4 to 24 hours, stirring once or twice.