Ingredients
Scale
- 1 cup bulgur
- 1/3 cup sweet onion (, finely chopped)
- 1/2 sweet bell pepper (, diced)
- 1 small English cucumber (, seeded and diced)
- 1/2 cup finely chopped fresh dill
- 1/3 cup finely chopped parsley
- 1 15- ounce can chickpeas (, drained and rinsed)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 garlic clove (, finely minced)
- 1 teaspoon cumin
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Cook your bulgur. I like to cook it in either a rice cooker or a slow cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part bulgur to 2 parts liquid {I use vegetable stock most of the time}. For example, 2 cups of liquid to 1 cup of uncooked bulgur. Let the bulgur rest for a good 15 minutes after cooking.
- If you don’t have a rice cooker, you can boil the water {or whatever liquid you’re using}, add a pinch of salt, then stir in the bulgur. Cover and let it sit until all the water is absorbed, normally about 30 minutes.
- Combine all ingredients in a large bowl and season with salt and pepper to taste. I added a bit more salt than the sprinkling I normally use {I used about a teaspoon}, and it gave it just the right about of seasoning. Serve cold and enjoy!