Tabbouleh – Bulgur Salad with Greens, Mushrooms and Mandarin Oranges

by Mary Papoulias-Platis

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Tabbouleh has to be one of my favorite salads to make on a weekly basis. After visiting the farmers market on Saturday, (Little Italy, my last post) it has inspired me to write this post and include many of the vendor’s products I purchased that day. Bulgur wheat is a nutritional staple in the Middle East, which consists of wheat kernels that have been steamed, dried, and crushed.

It has a tender chewy texture, and comes in fine, medium, and coarse grind. It makes a great pilaf, and can be made into many versions of salads. This makes a wonderful dish for an outdoor event or potluck. Can be made ahead and refrigerated for the next day. In season and at your farmer’s market: mandarins, all winter greens (kale, spinach, mustards,chard), almonds, spring garlic,and fresh parsley)

Tabbouleh - Bulgur Salad with Greens, Mushrooms and Mandarin Oranges
Tabbouleh can be a base recipe for many various dishes for your dinner table. Add your own favorite vegetables and fruits.
Recipe type: Salad
Make Bulgur
  • 1 cup bulgur
  • 1½ cups boiling water
  • ½ cup fresh orange juice or mandarin juice
  • Place bulgur in a large bowl and add boiling water, 1 tablespoon olive oil, orange juice and 1 teaspoon salt.
  • Cover and let sit for one hour.
Roast Sweet Potatoes
  • 2 sweet potatoes, peeled and cut in 1 inch cubes
  • Place on a sheet pan and toss with 1 tablespoon of olive oil.
  • Add salt and pepper and roast in the oven 45 minutes or until soft at 350 degrees.
  • Let cool.
  • 1 cup mushrooms,sliced or chopped
  • 1 leek, chopped
  • 2 gloves garlic, minced
  • 4 cups greens (combination of spinach,kale,chard,mustard greens, your choice)
  • ½ cup fresh parsley, chopped
  • 1/ cup fresh basil, chopped
  • 2 stalks celery, chopped
  • Juice of two oranges
  • 2-3 tablespoons olive oil
  • ¼ cup toasted sliced almonds
  • 3 mandarin oranges, peeled and sectioned (juice one for cooking bulgur )
  1. In a frying pan place 1 tablespoon of olive oil and saute mushrooms and garlic together until soft.
  2. Remove and place in a small bowl to cool.
  3. Add 1 tablespoon of olive oil to the same pan and saute leeks, greens,salt, and pepper until slightly wilted.
  4. Greens will reduce to 1-1/1 cups.
  5. Add to mushrooms and let cool.
  6. When greens have cooled add to bulgur.
  7. Add potatoes, almonds, and oranges, orange juice, and 2-3 tablespoons of olive oil.
  8. Combine gently. Taste for extra seasonings.



Other bulgur recipes see: Artichokes Stuffed with Bulgur

© 2011 – 2019, Mary Papoulias-Platis. All rights reserved.

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