Ingredients
-
1
-
1
-
1 1/2
-
1/2
-
2
-
2
-
1
-
1
-
1/2
-
1/4
-
-
1/4
-
3
-
1 1/2
-
1
Directions
Bulgur and Chickpeas With Preserved Lemon Vinaigrette, This dish is loaded with texture and flavor Wrap it in a whole-grain pita for lunch, take it on a picnic, or serve it as a side dish at dinner If using canned chickpeas, be sure to rinse and drain thoroughly to remove salt , This is just outstanding! I added fresh tomatoes instead of sundried and omitted the olives – out of preference, instead of olives I added a bit of feta cheese I also used lemon peel since I did not have preserved lemons Just love it, flavours, texture and everything just balance so nicely Thank you for sharing this keeper!, DH really enjoyed this dish I did leave out the sun-dried tomatoes because he doesn’t like them Made for Ramadan Tag 09
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Steps
|
1
Done
|
In a Small Saucepan, Bring the Vegetable Stock to a Boil. |
|
2
Done
|
Place the Bulgur in a Large, Heat-Proof Bowl and Pour in the Boiling Stock. Cover and Let Stand Until the Bulgur Is Tender and the Liquid Is Completely Absorbed, About 15 Minutes. |
|
3
Done
|
Add the Chickpeas, Onion, Tomatoes, Olives, Parsley, Cilantro, Salt and Pepper and Stir to Combine. |
|
4
Done
|
Preserved Lemon Vinegrette:. |
|
5
Done
|
in a Small Bowl, Combine the Lemon Juice, Garlic, Preserved Lemon, Cumin, Paprika and Ground Coriander. Whisk in the Olive Oil Until Emulsified. |
|
6
Done
|
Pour the Vinaigrette Over the Salad and Toss Gently to Mix and Coat Evenly. Transfer the Mixture to a Serving Bowl and Serve Immediately. |
