Tangerine Tabbouleh Recipe

4 1 1
Tangerine Tabbouleh Recipe
Tangerine Tabbouleh Recipe photo by Taste of Home
Publisher Photo

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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTangerine Tabbouleh

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
dollargirl User ID: 939213 193872
Reviewed Jun. 21, 2012

"Very nice!!"

Loading Image