Citrus Tabbouleh from Seasons 52 Print
Written by Ann Shepphird   

Citrus Tabbouleh from Seasons 52Gotta love winter citrus season. In the past, we've shared recipes for a Pantescan Winter Salad from Tasha Zemke (who lives on the Italian island of Pantelleria). This year, we have a new recipe from Seasons 52 Culinary Director Cliff Pleau, who previously shared with us his tips on working with beets and a fabulous beet carpaccio recipe. This time he's sharing a recipe for his citrus tabbouleh, which at Seasons 52 they serve with scallops (pictured here). Enjoy!

Ingredients:
1 lime, zest and juice
1 lemon, zest and juice
1 orange, zest and juice
1 cup bulgur wheat
2 tablespoons extra virgin olive oil
1 tablespoon ginger, minced
2 teaspoons kosher salt
6 ounces water
5 drops Chipotle Tabasco
12 orange segments, cut in 4
1/4 cup sun-dried cranberries, reconstituted
1/4 cup English cucumber, diced small
1/4 cup tomato, diced small
1/4 cup pine nuts, toasted
1/2 cup mint leaves, chopped
1/2 cup parsley, chopped

Preparation: Wash and zest lime, lemon and orange. Squeeze juice and reserve. Place the bulgur wheat in a flat glass baking dish. Combine olive oil, ginger, salt and citrus zest. Mix with the wheat. Combine citrus juice, water and Tabasco. Heat in microwave for 1 minute. Pour liquids over wheat, set aside covered for 1 hour. Place wheat in a bowl, add all other ingredients and toss lightly. Refrigerate until needed.