Fruited Tabbouleh with Walnuts and Feta

 

1

cup uncooked bulgur

1

cup boiling water

1/4

cup orange juice

2

tablespoons olive oil

1/2

medium unpeeled cucumber, seeded, chopped (about 1 cup)

1/2

cup chopped red onion

1/2

cup sweetened dried cranberries

1/3

cup loosely packed fresh flat-leaf (Italian) parsley, chopped

1/3

cup loosely packed fresh mint leaves, chopped

1

tablespoon grated orange peel

1/2

teaspoon salt

1

orange, peeled, sectioned and chopped

1/3

cup chopped walnuts, toasted

1/2

cup crumbled feta cheese (2 oz)

• 1 Place bulgur in large heatproof bowl. Pour boiling water over bulgur; stir. Let stand about 1 hour or until water is absorbed.
• 2 Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well. Cover; refrigerate 2 to 3 hours or until well chilled.
• 3 Just before serving, stir in chopped orange. Sprinkle with walnuts and cheese.