Tabbouleh With Oranges And Sunflower Seeds

• 3/4 cup uncooked bulgur or cracked wheat
• 2 cups boiling water
• 2 navel oranges
• 1 tablespoon sugar
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped fresh parsley
• 3/4 cup chopped fresh mint
• 3/4 cup diced seeded peeled cucumber
• 1/2 cup coarsely chopped red onion
• 2 navel oranges, each cut crosswise into 10 (1/4-inch-thick) slices
• 2 tablespoons sunflower seeds

1. Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes, and drain.
2. Peel and section 2 oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup juice. Discard membranes. Combine reserved orange juice, sugar, oil, salt, and pepper; stir well with a whisk.
3. Add orange sections, parsley, mint, cucumber, and onion to bulgur mixture; stir well. Add orange juice mixture; toss gently to coat. Cover and chill at least 2 hours.
4. Arrange the orange slices on each of 5 serving plates; top with tabbouleh. Sprinkle evenly with sunflower seeds.

boiling water, oranges, sugar, olive oil, salt, black pepper, parsley, fresh mint, cucumber, red onion, oranges, sunflower seeds

Taken from www.myrecipes.com/recipe/tabbouleh-with-oranges-sunflower-seeds (may not work)