1 1/2 C. hot water

3 T. lemon juice

3 T. orange juice

1 T. grated orange rind

3 medium oranges

1/3 C. olive oil

4 scallions, chopped

1/3 C. chopped fresh mint leaves

1/3 C. chopped fresh parsley leaves

1/3 C. pine nuts, toasted

1/3 C. raisins

Salt and pepper, to taste

In a large bowl combine bulgur, water, lemon juice, and orange juice and rind. Tightly cover with plastic wrap and let mixture stand, at room temperature, until liquid is absorbed, about 30 minutes. Fluff mixture with a fork.  While Bulgur is soaking, with a serrated knife, cut away peel and pith from oranges. Cut sections free from membranes and add to bulgur with remaining ingredients. Season salad with salt and pepper, stirring well. Let salad stand, covered, for 30 minutes before serving.

 

Yields:

Calories:

Fat:

Fiber: