Bulgur Wheat Salad
1 large onion, finely chopped
Saute onion and garlic in dash of olive oil until soft and slightly golden brown. Add the bulgur wheat and stir. Add the allspice, cherry tomatoes, tomato purée, sugar and a little salt and pepper, along with the water.
2 cloves garlic, finely chopped
2 tablespoons olive oil
1 pound bulgur wheat
1 teaspoon allspice
1 pound cherry tomatoes, preferably yellow and orange
2 teaspoons tomato puree
1 teaspoon sugar
12 ounces water
8 bite-sized florets of broccoli
4 ounces frozen peas
2 medium-sized eggplants, cut into small cubes
2 tablespoons fresh parsley, chopped
1 lime, cut into wedges
salt and freshly ground black pepper
Stir well to make sure that spices are mixed with the wheat. Cover and simmer for 8 minutes.
Add broccoli florets, cover and simmer for another 4 minutes. Add peas and cook for a further 3 minutes. (You should find that all of the liquid will be absorbed, but the mixture shouldn't become too dry - add a little more water if this is the case).
Remove from the heat and allow it to rest for 10 minutes with the lid on. Meanwhile, sauté the eggplant cubes in 1 teaspoon of olive oil until soft and golden brown.
Drain them on kitchen towel to remove some of the excess oil. Add to the bulgur wheat mixture, along with the parsley, and stir well.
Serve warm or cold, along with wedges of lime.
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