Pineapple-mint tabbouleh

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PREP TIME

30 min

Makes

4 to 6 servings

* PLUS Standing Time: 30 minutes

Ingredients

  • 1 1/2 cups medium-sized bulgur
  • 2 cups finely chopped fresh pineapple , or 2 398-mL cans crushed pineapple (well drained)
  • 1 small, sweet red bell pepper , finely chopped
  • 4 green onions , thinly chopped
  • 1/2 cup coarsely chopped fresh mint
  • 1/4 cup flavourful olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves , minced
  • 1 tsp finely grated orange peel
  • 3/4 tsp salt

Instructions

  • Place bulgur in a bowl and generously cover with boiling water. Cover and soak at room temperature for 30 minutes. Then turn into a sieve and drain well. Meanwhile, stir pineapple with pepper, onions and mint in a large bowl. In another bowl, whisk oil with lemon juice, garlic, peel and salt.
  • When bulgur is drained, place on top of pineapple mixture. Whisk dressing again and drizzle over top. Stir until mixed. Serve right away or cover and refrigerate for up to 1 day. Garnish with sprigs of fresh mint.

Nutrition (per serving)

  • Calories
  • 202,
  • Protein
  • 4.4 g,
  • Carbohydrates
  • 30.6 g,
  • Fat
  • 8.3 g,
  • Fibre
  • 4.5 g,
  • Sodium
  • 254 mg.

Fresh tangy pineapple spiked with orange zest gives a sense of elegance to this classic summer salad.

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