Chickpea, Bulgur And Tomato Pilaf

[Guest guest]

This tastes good with black-eyed peas as a substitute

for something totally different.

 

 

 

Chickpea, Bulgur And Tomato Pilaf

 

1 cup uncooked bulgur or cracked wheat

1 15 oz. can chickpeas, rinsed, drained

1 cup diced plum tomatoes

1 cup sliced scallions, white and light

green parts

1/2 cup chopped flat leaf parsley

1/4 cup fresh lemon juice

3 tablespoons extra virgin olive oil

1 1/2 teaspoons grated lemon peel

 

In large bowl, combine bulgur and 1 cup boiling water.

Cover and let

stand 30 minutes.

Fluff bulgur with fork. Add 1/2 teaspoon salt and

remaining

ingredients; stir well. Serve chilled or at room

temperature. Serves 6.