Orange and bulgar salad with currants and pine nuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Bulgur; (available from |
| ; health food shops) | ||
| 1½ | teaspoon | Salt |
| 1 | Lemon; or to taste , juice | |
| ; of | ||
| 4 | tablespoons | Olive oil |
| 2 | cups | Minced fresh parsley leaves |
| 1 | Chopped seeded cucumber | |
| 8 | Roma tomatoes; diced | |
| 4 | Spring onions; sliced thinly on | |
| ; the diagonal | ||
| 2 | Oranges; peeled and | |
| ; segmented | ||
| ½ | cup | Currants |
| ½ | cup | Boiling water |
| 80 | grams | Toasted pine nuts |
Directions
In a small saucepan combine the bulgur, the salt, and 580ml. water and simmer the mixture, covered for 12 to 15 minutes, or until the water is absorbed.
Transfer the bulgur to a bowl, let it cool for 10 minutes stir in the lemon juice, the oil, the parsley, the cucumber, the tomatoes, spring onions, and salt and pepper to taste.
Meanwhile soak the currants in the boiling water and set aside for 10 minutes. Drain.
Add the oranges and drained currants to the bulgar salad with the toasted pine nuts then serve at room temperature.
Converted by MC_Buster.
Per serving: 1760 Calories (kcal); 61g Total Fat; (28% calories from fat); 41g Protein; 300g Carbohydrate; 0mg Cholesterol; 3342mg Sodium Food Exchanges: 10½ Grain(Starch); 0 Lean Meat; 9 ½ Vegetable; 5 ½ Fruit; 11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.