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.