Recipe: Fruited Tabbouleh with Walnuts and Feta (using orange and dried cranberries)

FRUITED TABBOULEH WITH WALNUTS AND FETA



1 cup uncooked bulgur
1 cup boiling water
1/4 cup orange juice
1/4 cup olive oil
1/2 medium cucumber, unpeeled, seeded and chopped (about 1 cup chopped)
1/2 cup chopped red onion
1/2 cup sweetened dried cranberries
1/3 cup loosely packed fresh Italian (flat-leaf) parsley, minced
1/3 cup loosely packed fresh mint leaves, minced
1 tablespoon grated orange peel
1/2 teaspoon salt
1 orange, peeled, divided into sections and chopped
1/2 cup chopped walnuts, toasted
1/2 cup feta cheese crumbles

Place bulgur in large heatproof bowl. Pour boiling water over bulgur; stir. Let stand about 1 hour or until water is absorbed.

Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well. Cover; refrigerate 2 to 3 hours or until well chilled.

Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.

*Toasting intensifies the flavor of the nuts. To toast them, spread in a single layer in an ungreased shallow pan and bake uncovered in 350 degrees F oven 6 to 10 minutes, stirring occasionally, until golden and toasted.

Makes 10 servings (1/2 cup each)

NUTRITIONAL INFORMATION FOR 1 SERVING: Calories 200 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 210mg; Total Carbohydrate 21g (Dietary Fiber 4g); Protein 4g %Daily Value: Vitamin A 6%; Vitamin C 10%; Calcium 6%; Iron 4%

Exchanges: 1 Starch, 1/2 Other Carbohydrate, 2 Fat Carbohydrate Choices: 11/2

Source: Betty Crocker Vegetarian Cooking