• 7servings
  • 80minutes
  • 156calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, H, C
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup bulgur

  2. 3 navel oranges

  3. 2 tablespoons olive oil , preferably extra-virgin

  4. 1/2 teaspoon minced garlic

  5. 1 teaspoon salt

  6. 1/2 teaspoon freshly ground pepper

  7. 1 can (about 15 ounces) chick- peas , drained and rinsed

  8. 1 cup sliced seedless English (hot-house) cucumber

  9. 2 scallions , thinly sliced

  10. 1/4 cup packed fresh basil leaves, stacked and cut in narrow strips

Instructions Jump to Ingredients ↑

  1. Put bulgur into a bowl. Add cold water to cover by 1 inch. Let soak 1 hour or until bulgur is softened. Drain through a fine strainer, pressing down to remove excess liquid. Put in a serving bowl and fluff with a fork.

  2. Peel oranges and cut in sections. Stir into bulgur. Squeeze juice from orange membranes into a small bowl (you should have 2 to 3 tablespoons). Whisk in the oil, garlic, salt and pepper.

  3. Add orange-juice dressing and remaining ingredients to bulgur mixture. Toss to mix and coat.

  4. Bulgur is dried, cooked cracked wheat that only needs to be soaked before eating .


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