Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Bulgur |
| 2 cups | Water or stock |
| 1 teaspoon | Cumin |
| 1 \N | Diced onion |
| 1 \N | Diced green pepper |
| 3 \N | Cloves garlic; minced |
| 2 cups | Chickpeas (cooked) |
| ⅓ cup | Lemon juice |
| 1 cup | Chopped parsley |
| \N \N | Salt and pepper to taste |
Date: Thu, 14 Mar 96 10:47:51 PST From: pitab@...
I found this recipe for bulgur in my HMO magazine. I tried it and it turned out pretty good.
Put the bulgur in a bowl. Boil the water/stock and add half of the cumin.
Pour over the bulgur, mix and put aside. Sautee the onion, pepper and ½ of the garlic. After a few minutes add the rest of the garlic and the cumin. Stir for a little bit and then add it to the bulgur. Then stir in the parsley chickpeas and lemon juice. Add salt and pepper to taste.
FATFREE DIGEST V96 #72
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .