To “suprême” citrus fruits (most often oranges or grapefruit) is to separate them into segments free of pith, membranes and seeds. To do this, cut a thin slice off the top and bottom of the fruit. Place on a flat surface. Slice off the peel from top to bottom, curving slightly as you cut to follow the curve of the fruit. Holding the fruit over a bowl, use a small sharp knife to cut between the membrane and each segment, letting the segments drop into the bowl. Do not add the juice from segmenting to the tabbouleh--it will make the salad too wet.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
1 1/4? cups
225 calories; protein 4.9g; carbohydrates 35.6g; dietary fiber 6.6g; sugars 13.5g; fat 8.8g; saturated fat 1.3g; vitamin a iu 2490.3IU; vitamin c 80.8mg; folate 61.4mcg; calcium 120.4mg; iron 2.3mg; magnesium 65.6mg; potassium 561.3mg; sodium 407.9mg; thiamin 0.2mg.