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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.

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