Guest guest Posted January 26, 2007 Report Share Posted January 26, 2007 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. The fish are biting. Get more visitors on your site using Search Marketing. Quote Link to comment Share on other sites More sharing options...
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