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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.
Author Mary Papoulias-Platis
Make Bulgur
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1
cup
bulgur
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1 1/2
cups
boiling water
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1/2
cup
fresh orange juice or mandarin juice
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Place bulgur in a large bowl and add boiling water, add 1 tablespoon olive oil, orange juice and 1 teaspoon salt.
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Cover and let sit for one hour.
Roast Sweet Potatoes
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2
sweet potatoes, peeled and cut into 1 inch cubes
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Place on a sheet pan and toss with 1 tablespoon of olive oil.
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Add salt and pepper and roast in the oven 45 minutes or until soft at 350 degrees.
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Let cool.
Salad
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1
cup
mushrooms, sliced and chopped
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1
leek, chopped
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2
gloves garlic, minced
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4
cups
greens, combination of spinach ,kale, chard, mustard greens, your choice
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1/2
cup
fresh parsley, chopped
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1/
cup
fresh basil, chopped
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2
stalks celery, chopped
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Juice of two oranges
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2-3
tablespoons
olive oil
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1/4
cup
toasted sliced almonds
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3
mandarin oranges, peeled and sectioned (juice one for cooking bulgur )
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In a frying pan place 1 tablespoon of olive oil and saute mushrooms and garlic together until soft.
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Remove and place in a small bowl to cool.
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Add 1 tablespoon of olive oil to the same pan and saute leeks, greens,salt, and pepper until slightly wilted.
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Greens will reduce to 1-1/1 cups.
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Add to mushrooms and let cool.
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When greens have cooled add to bulgur.
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Add potatoes, almonds, and oranges, orange juice, and 2-3 tablespoons of olive oil.
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Combine gently. Taste for extra seasonings.