Bulgur
Yield
6 cupsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracked wheat (bulgur)
|
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | each |
onions
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 3 | each |
garlic cloves
|
|
| 2 | cups |
chickpeas (garbanzo beans)
cooked |
|
| ⅓ | cup |
lemon juice
|
|
| 1 | cup |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 473 | ml |
water
|
|
| 5 | ml |
cumin
|
|
| 1 | each |
onions
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 3 | each |
garlic cloves
|
|
| 473 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 79 | ml |
lemon juice
|
|
| 237 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Put the bulgur in a bowl.
Boil the water/stock and add half of the cumin.
Pour over the bulgur, mix and put aside.
Sauté 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.
