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Tangerine Tabbouleh

 Tangerine Tabbouleh
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
8 ServingsPrep: 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.
Nutritional Facts: 3/4 cup equals 261 calories,

2 of 2

Tangerine Tabbouleh (continued)

Nutritional Facts: 8 g fat (1 g saturated fat), 0 cholesterol, 142 mg sodium, 44 g carbohydrate, 8 g fiber, 7 g protein.