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Citrus Tabbouleh Salad by Ryan Hutmacher

Ryan Hutmacher
Servings: 6
1 to 30 min

Traditional Tabbouleh is brought to new heights with the addition of Oranges

  • Ingredients
  • step-by-step directions
Citrus Tabbouleh Salad by Ryan Hutmacher
  • Tabbouleh Salad
  • 1 cup Bulgur; rinsed under cold water; drained
  • 2 cups Water
  • pinch of Kosher Salt
  • 1 1/2 cups Grape Tomatoes; halved
  • 1 1/2 cups English Cucumber; halved & seeded
  • 1/2 cup fresh Parsley; chopped
  • 1/8 cup Mint; chopped
  • 1/4 cup Fresh Chives; minced
  • 1 teaspoon Lemon Zest
  • 2 medium Oranges; peeled
  • 1 tablespoon Lemon Juice
  • 1 Garlic clove; smashed
  • 2 tablespoons Olive Oil
  • Kosher Salt (to taste)
  • Pepper (to taste)
  • Garnish
  • pinch of herbs listed above
  • Bring 2 cups of Water to a boil, then add a pinch of Salt.  Pour the boiling water over a small glass or ceramic bowl containing the rinsed Bulgur, and cover with plastic film for 20 minutes.  Drain excess Water and cool the cooked Bulgur before adding to the salad.
  • To assemble the Tabbouleh Salad: Mix the cooked Bulgur, Grape Tomatoes, Cucumber, Parsley, fresh herbs, Lemon Zest, Orange segments, Lemon Juice, Garlic, and Olive Oil together in a bowl.  Season with Salt and Pepper, then refrigerate overnight.  Garnish with additional herbs just before serving.
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