Watercress Tabbouleh With Oranges and Almonds - Fast!

• 250 g bulgur wheat
• 3 tablespoons extra virgin olive oil
• 1 lemon, juice and zest of
• 1 red chile, deseeded & finely chopped
• 4 spring onions, trimmed & sliced
• 4 vine tomatoes, chopped
• 12 cucumber, diced
• 2 oranges
• 80 g watercress, chopped roughly
• 25 g sliced almonds, toasted
• salt and black pepper

1. Cook the bulgar wheat according to instructions on pack.
2. Mix olive oil, lemon juice & zest, chilli and seasoning together and pour over the bulgar.
3. Leave for 5 minutes then fluff with a fork.
4. Stir in the spring onions, tomatoes and cucumber.
5. Remove peel and pith from oranges, then roughly chop the flesh and add to the bulgar.
6. Finish by adding the watercress and almonds, seasoning to taste and mixing well.

bulgur wheat, extra virgin olive oil, lemon, red chile, spring onions, tomatoes, cucumber, oranges, roughly, almonds, salt

Taken from www.food.com/recipe/watercress-tabbouleh-with-oranges-and-almonds-fast-233563 (may not work)