Place the bulgur wheat in a large bowl and cover it with boiling water. Take a large spoon and stir the bulgur wheat and leave it for 20 to 30 minutes until they soak well.
In the interim, pick another large bowl and add in the roped and diced tomatoes, finely chopped red onion, halved and stoned black olives, and diced green or red chili. Top the ingredients with the herbs, crushed garlic clove and caster sugar. Pour in extra virgin olive oil and stir until the ingredients mix and the sugar dissolves completely, forming a thick and rich mixture.
Grab the two oranges and cut off all their peel and pith. Now, break the peeled oranges into segments and chop them with a sharp knife. Place the orange slice to the previously mixed tomato mixture. Also, pour in the extracted orange juice.
Note: Make sure to remove the pips and any large pieces of membrane while chopping the orange slices.
Now, take a large colander, sieve, or strainer and drain the soaked bulgur wheat. Add the wheat to the tomato-mixture in the large salad bowl. Cover the bowl with a wrapping sheet and place the salad in your refrigerator for at least 30 minutes or until chilled well.
Remove the salad from refrigerator once cooled and add in the toasted flaked almonds and diced feta cheese. Stir lightly to mix the ingredients and season to taste.
Your Feta Tabbouleh with Orange Salad is geared up; serve it with some fresh salad leaves.