Spiced Bulgur Salad

Name: Spiced Bulgur Salad
Ingredients: 5 ounces bulgur; 1 cup boiling water; 2 tablespoons olive oil; 2 red onions, peeled and finely chopped; 12 teaspoon ground cinnamon; 12 teaspoon ground cardamom; 1 teaspoon allspice; 2 inches section fresh ginger, peeled and very finely chopped (you want a piece about the size of a woman's pinky finger); 2 celery ribs, finely chopped; 1 red pepper, seeded and finely chopped; 1 (8 ounce) can chickpeas, drained; 2 tablespoons golden raisins; 2 tablespoons pine nuts, toasted (sub sunflower seeds if pine nuts are unavailable); 1 bunch fresh coriander, stemmed and chopped; 1 bunch flat leaf parsley, stemmed and chopped; 1 bunch mint, stemmed and chopped; salt & freshly ground black pepper, to taste

17 ingredients

7 steps

Ingredients

5 ounces bulgur
1 cup boiling water
2 tablespoons olive oil
2 red onions, peeled and finely chopped
12 teaspoon ground cinnamon
12 teaspoon ground cardamom
1 teaspoon allspice
2 inches section fresh ginger, peeled and very finely chopped (you want a piece about the size of a woman's pinky finger)
2 celery ribs, finely chopped
1 red pepper, seeded and finely chopped
1 (8 ounce) can chickpeas, drained
2 tablespoons golden raisins
2 tablespoons pine nuts, toasted (sub sunflower seeds if pine nuts are unavailable)
1 bunch fresh coriander, stemmed and chopped
1 bunch flat leaf parsley, stemmed and chopped
1 bunch mint, stemmed and chopped
salt & freshly ground black pepper, to taste

Directions

1

Toast the bulgur in a frypan over medium heat for a few minutes, stirring, until it is turning golden and it starts to pop slightly.
2

Pour into a bowl, add boiling water, and set aside.
3

Heat the olive oil in the frypan over medium heat; add the onions, cinnamon, cardamom, allspice and ginger.
4

Cook, stirring frequently, until the onion is translucent.
5

Add the cooked and seasoned onions, celery, red pepper, chickpeas, sultanas, pine nuts and most of the herbs to the bulgur mixture.
6

Season with salt and pepper, and fold everything together.
7

Garnish with the remaining herbs.