Water Cress and Orange Tabbouleh

Name: Water Cress and Orange Tabbouleh
Yield: Serves 4 to 6
Ingredients: 1 large bunch water cress (or nasturtium leaves; see Note); 1 medium bunch mint; 1 medium bunch dill; 3 or 4 medium green scallions (green onions), sliced; 3 small oranges, well scrubbed; 1 cup medium or coarse bulgur wheat; Optional: ⅛ to ¼ teaspoon ground hot pepper; ¼ teaspoon ground cinnamon; 1 teaspoon kosher salt; 2 tablespoons full-flavored olive oil; 1 lemon; 1 small head romaine lettuce, rinsed and dried; ½ cup lightly toasted walnuts

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

This unusual form of the popular Middle Eastern green and grain salad has more herbal variety and punch than the original. Water cress gives textural definition, sharp flavoring, and a tonic bitter freshness to the soaked wheat grains, while orange adds sweetness and color, and its aromatic zest.

Ingredients

1 cup medium or coarse bulgur wheat
1 large bunch water cress (or nasturtium leaves; see <

Starter
Salad
Gluten-free
Vegan

Method

Combine wheat with boiling water to cover by several inches. Soak until grains are plumped and no longer hard, 15 to 30 minutes. Pour into a sieve and press to drain. Leave in sieve and, every now and then, fluff and bounce to dry out as you prepare the other ingredients.
Sample cress stems; if fibrous, trim as needed. Rinse cress and spin-dry. Reserve some spr