Fruit and nut tabouleh

This recipe I found in the book Vegetarian planet, by the Harvard Common Press.

Fruit and Nut Tabouleh

1 cup fine bulgur
2 1/2 cups of boiling water
2 seedless oranges
1/4 cup of lemon juice (about 1 lemon)
1/4 cup of olive oil
1 garlic clove minced
1/2 cup minced onion
1/2 cucumber, peeled, seeded and chopped
1 1/2 cups of chopped parsley
1/2 chopped mint
1/4 cup chopped walnuts, toasted
1/4 currants
1/2 tsp salt, or more to taste
fresh-ground pepper to taste


1 Put the bulgur into a medium bowl. Pour the boiling water over. Cover the bowl with a plate, and let the bulgur sit for 20 minutes. Then drain it with a fine mesh strainer.

2 Meanwhile section the oranges with a paring knife: First cut away the peel and pith, the cut out the flesh by sections, leaving the membranes. Cut the sections in half and add them to the bulgur. Then add the lemon juice, olive oil, garlic, onion, cucumber, parsley, mint, walnuts and currants and mix well. Season with salt and pepper. Serve the tabouleh at room temperature.

As a variation you can add 1/2 cup of crumbled feta.

Alternatively if you want to make this tabouleh gluten free, replace the bulgur wheat by quinoa.

1 cup quinoa [I like mixing white and red, or white and black]
1 1/4 cup of water

and step 1  Bring water to boil, put Quinoa in boiling water and turn heat down, cook until all water has been absorbed. Then fluff out your Quinoa before going to step 2.

I've yet to meet someone who didn't like fruit and nut tabouleh, whether I made the original recipe or the gluten free variation.