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Ingredients

1 ½ cups broth, chicken or vegetable

1 cup bulgur

1 cup cut grapes (half or quarters)

⅓ cup minced onion

3 Tablespoons chopped fresh mint leaves or parsley

1 small orange, peeled and diced or 3/4 cup (one 11-ounce can) mandarin oranges, drained

DRESSING

2 Tablespoons vegetable oil

2 Tablespoons lemon juice or vinegar

2 teaspoons sugar

¼ teaspoon salt

½ teaspoon ground ginger

½ teaspoon cumin

1 teaspoon pepper

Directions

Wash hands with soap and water.
Heat broth to boiling, stir in bulgur and turn off heat. Cover and set aside for 25 minutes.
Remove the cover and fluff the bulgur with a fork. Let cool at least 5 minutes.
Stir in grapes, onion, mint and orange.
In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients. Pour over bulgur mixture and toss well. Chill until ready to serve.
Refrigerate leftovers within 2 hours.

Notes

Try adding a can of drained and rinsed beans, such as garbanzo.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.

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Makes:

4 cups

Prep time:

30 minutes

Cooking time:

5 minutes

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Fruited Tabouli

Ingredients

Directions

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