BULGUR SALAD WITH CHICKPEAS, ROASTED PEPPERS, AND SPICED CUMIN DRESSIN G - xp

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BULGUR SALAD WITH CHICKPEAS, ROASTED PEPPERS, AND SPICED CUMIN DRESSING

1 1/2 cups fine-grain bulgur

3 cups boiling water

3 tablespoons fresh lemon juice

1 teaspoon honey

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

Salt

1/4 cup extra-virgin olive oil

1 can chickpeas, rinsed and drained

6 ounces drained jarred roasted red peppers, diced (about 1 cup)

1/4 cup minced fresh parsley leaves

1 medium head Bibb lettuce, leaves separated

4 pita breads, warmed and cut into wedges

 

 

 

 

 

1. Place the bulgur in a large bowl. Add the boiling water and set

aside, stirring occasionally, until the bulgur has softened, 15 to 20

minutes. Drain the bulgur, shaking the strainer and gently pressing

out excess moisture. Return the bulgur to the bowl.

2. Meanwhile, whisk the lemon juice, honey, cumin, cayenne, and 1/2

teaspoon salt together in a small bowl. Whisk in the oil until the

dressing is smooth.

 

3. Add the chickpeas, roasted peppers, and parsley to the bowl with

the drained bulgur and stir to combine. Drizzle the dressing over the

bulgur mixture and toss to combine.

 

4. Line each individual plate with several lettuce leaves. Mound some

bulgur salad over the lettuce and tuck some pita wedges into the salad

at several places around the plate. Serve.

 

Serves 4 as a main course.

 

Source: A Year in a Vegetarian Kitchen,By Jack Bishop, Houghton

Mifflin, 2004

Formatted by Chupa Babi in MC: 10.16.06

 

Fine-grain bulgur, sometimes labeled " good for tabbouleh, " is

essential to this recipe, because coarsely ground bulgur will not

soften when soaked in boiling water. A late-season tomato salad or

sautéed cherry tomatoes with Indian flavors complete this meal.

 

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