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Tabouli with Orange, Ginger and Parsley
. But last week it was Friday afternoon, and I discovered I had no lemon. But I did have an orange! And a beautiful bunch of curly parsley. I was also in the mood for ginger instead of garlic. Thus a new recipe is born.Ingredients:
- 1 cup bulghur wheat
- 1 cup boiling water
- 1/2 tsp. salt
- 2 Tbsp. olive oil (or enough to coat)
- fresh parsley and/or fresh mint
- 1 orange
- 1 tsp. chopped ginger root
- optional but highly recommended: chopped fresh tomato, chopped fresh cucumber
- optional if you like: chopped radish, chopped sweet onion, chopped carrot
Put the bulghur wheat in a bowl. Add a pinch of salt (not too much). Boil water in a kettle. When the water boils, pour 1 cup over the bulghur wheat. Cover the bowl with a pot lid. Leave it for about twenty minutes. Then add the olive oil, enough to coat the grains but not too much. Add the chopped ginger root. Squeeze the orange juice into the bowl. Stir. I tried adding the orange rind, too, but that was too bitter. Not a good part of this experiment. You can add the chopped parsley now, or wait until serving time. Add all the other vegetables before serving time. I didn’t have a fresh tomato, so I didn’t add other vegetables, but tabouli is so delicious when you do have the fresh vegetables, too. If not yet tomato season, add lots of parsley or mint. Refrigerate before serving. One usually has to wait a day for the bulghur wheat to soften. Enjoy! Serve at room temperature.
That looks good! I might put it on my Shauot menu. I always put fresh vegetables whenever I am making tabouli.
I’m one of the few people I know who doesn’t like fresh lemon in her food (I don’t even put it in salad). Substituting a squeeze of orange juice instead is a great idea.
This looks delicious!
orange and ginger? yummm!!
If you don’t want to wait, you can actually boil the bulger rather than just letting it sit in boiling water
Thanks for the tip, RivkA. I find the letting it sit the easy method; no chance of burning if it’s not on the stove, and I almost never eat the same day, anyway. I’ve only made this on Friday for serving on Shabbat.
I hear you!! That’s why I make my rice in the microwave. 15 minutes and it’s done… no chance of burning the pot.
My guess is you could do the same with the bulgar in the microwave, should you ever desire to make it and eat it on the same day.
Thank you for a variation. It sounds very yummy.