Blood Orange & Olive Tabbouleh

21 Nov. 17 Go Back to Recipes

Blood Orange & Olive Tabbouleh

  • 3 cups cooked bulgur
  • 4 small blood oranges
  • 12 green olives, pitted & sliced, about 2 1/2 tablespoons
  • 1/2 cup cilantro & parsley combination, chopped
  • 1 slim green onion, finely diced
  • 1 tablespoon mint, chopped
  • 1/4 cup pumpkin seeds
  • 3/4 tsp salt
  • pepper
  • goat cheese, crumbled ( optional)
  • juice of 1 lemon, about 2 tablespoons
  • 1 teaspoon blood orange juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon maple syrup or honey
  • 1/4 teaspoon brine from green olivesPrepare the bulgur. Set aside at room temperature for at least an hour or in the refrigerator for up to two hours.  The bulgur will swell as it continues to absorb any remaining liquid.

    Supreme the blood oranges, holding above a small bowl to catch their juice. Reserve 1 teaspoon of the juice.  Drink or use the remainder later( don’t discard the juice, it is delicious).

    Add the blood orange slices to a medium size mixing bowl. Add the olives, cilantro/parsley combination,  green onion and mint.  Add pumpkin seeds.

    Add the bulgur. Season with salt and pepper. Pour enough dressing to cover lightly. Toss gently, adding more dressing as needed. Do not over dress.

    Fluff bulgur with a fork. Transfer to a salad bowl or platter.  Check seasoning. Add more salt, pepper and/or squeeze of lemon if needed. Arrange orange slices and goat cheese on top. Serve immediately.

    *Note: If you cannot find blood oranges, it is perfectly fine to use your favorite variety of orange.