This vibrant Thanksgivingbulgur salad draws on the traditional flavours of a middle eastern tabbouleh salad, and kicks them into overdrive with seasonal flavours like blood oranges, feta and pomegranate.
– ½ cup fine bulgur
– 1 bunch curly parsley
– ⅓ cup chopped fresh mint
– ⅓ cup green onion thinly sliced
– 150 grams blood oranges / oranges peeled and cut into ½-inch pieces
– ½ cup Kalamata olives pitted and and coarsely chopped
The second method is even easier: boil water in a ratio of 2:1 (1 being bulgur), and pour it on the bulgur in a bowl. Cover the bowl and let the bulgur steam and hydrate in the water for 12-15 minutes, off the heat.
In a food processor or blender, combine parsley, mint and green onion. Pulse in 1 second intervals until fully diced - take care not to process into a paste!