NEXT RECIPE >

Tangerine Tabbouleh Recipe
Tangerine Tabbouleh Recipe photo by Taste of Home
Next Recipe

Tangerine Tabbouleh Recipe

Read Reviews
4 1 1
Publisher Photo
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
TOTAL TIME: Prep: 35 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

3/4 cup: 261 calories, 8g fat (1g saturated fat), 0mg cholesterol, 142mg sodium, 44g carbohydrate (19g sugars, 8g fiber), 7g protein

Directions

  1. 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.
  2. 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.
Originally published as Tangerine Tabbouleh in Simple & Delicious February/March 2011, p37


Reviews for Tangerine Tabbouleh

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
dollargirl
Reviewed Jun. 21, 2012

"Very nice!!"

Loading Image