Fruited Tabbouleh with Walnuts and Feta

Here's a simple and terrific side for a Mediterranean meal. Mix up the salad in 20 minutes, then chill and serve. MORE+ LESS-

By Betty Crocker Kitchens

September 12, 2011

cup uncooked bulgur

cup boiling water

1/4

cup orange juice

1/4

cup olive oil

1/2

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

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

tablespoon grated orange peel

1/2

teaspoon salt

orange, peeled, sectioned and chopped

1/2

cup chopped walnuts, toasted

1/2

cup crumbled feta cheese (2 oz)

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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 feta cheese.

Bulgur is wheat kernels that have been steamed, dried and crushed. Store bulgur tightly covered in the refrigerator or freezer.

Toasting intensifies the flavor of the nuts. To toast them, sprinkle in an ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.
Substitute crumbled goat cheese for the feta, if desired.