Recipe courtesy of Gourmet Magazine

Orange, Pine Nuts, and Raisins Bulgur Salad

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  • Total: 1 hr
  • Prep: 1 hr
  • Yield: 6-8 servings
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1 1/2 cups fine bulgur (available in most supermarkets or in natural food shops)

1 1/2 cups hot water

3 tablespoons lemon juice

3 tablespoons orange juice

1 tablespoon grated orange rind

3 medium oranges

1/3 cup olive oil

4 scallions, chopped

1/3 cup chopped fresh mint leaves

1/3 cup chopped fresh parsley leaves

1/3 cup pine nuts, toasted

1/3 cup raisins

Salt and pepper, to taste


  1. 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. 
  2. 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.

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