Tangerine Tabbouleh Recipe

Tangerine Tabbouleh Recipe photo by Taste of Home

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Citrus really comes through in this interesting mix of fruit, nuts and chickpeas. It makes a hearty and flavorful side dish that’s perfect with grilled chicken, pork or beef. —Vivian Levine, Summerfield, Florida

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Tangerine Tabbouleh Recipe

Prep: 35 min. + chilling

Yield: 8 Servings

35 35

Ingredients

1 cup bulgur
1 cup boiling water
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 tangerines, peeled, sectioned and chopped
2/3 cup chopped dates
1/2 cup pistachios, coarsely chopped
1/3 cup dried cranberries
1/2 cup tangerine juice
2 tablespoons olive oil
1 teaspoon grated tangerine peel
1/4 teaspoon ground ginger
1/8 teaspoon salt

Directions

Place bulgur in a large bowl. Stir in water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain well.
Stir in the garbanzo beans, tangerines, dates, pistachios and cranberries. In a small bowl, combine the tangerine juice, oil, tangerine peel, ginger and salt. Pour over bulgur mixture and toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 261 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 142 mg sodium, 44 g carbohydrate, 8 g fiber, 7 g protein.

Originally published as Tangerine Tabbouleh in Simple & Delicious February/March 2011, p37