Refreshing Bulgur Salad

July 21 2014, Monday Dinner
Modification to the recipe found http://kahakaikitchen.blogspot.com/2013/06/bulgur-salad-with-chickpeas-caramelized.html which was modification of Yotam Ottolenghi's recipe

WHAT:

1 1/3 cups bulgur wheats
2.5 cups of boiling water
1/2 cup olive oil
1 Large sliced onion
3 chopped figs
2 tsp ground cumin
juice of 1/2 large lemon
1/3 cup chopped flat-leaf parsley
1/2 cup feta, broken into chunks
Salt and black pepper
1 TSP Ras El Hanout from TJ's (optional or use red crushed pepper per taste)
1/2 can of chickpeas
2 TBSP Barberries (if not use dried blueberries, cranberries or raisins)
2 TBSP pine nuts (if not use walnut or pistachio)
2 TSP Pomegranate molasses (optional)

HOW:

Place bulgur wheat in a heatproof bowl and cover with boiling water add little salt and leave to soak for 15-20 minutes.
Meanwhile, heat 4 tablespoons olive oil in a large skillet over medium heat. Add the onions, cumin and Ras el Hanout and cook for about 15-20 minutes, stirring often, until dark golden. Transfer onto paper towels to drain.
Drain the bulgur in a sieve and shake very well to get rid of the water. Transfer to a mixing bowl. Add the cooked onion and remaining ingredients, along with salt and black pepper to taste. Mix.
Add pomegranate molasses and mix well
Gently stir in the feta in the end, making sure it doesn't break up too much.
Then serve.

Comments

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