Bulgur Salad
- 1 cup bulgur or light bulgur.
- Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and
- 1 ¼ cups boiling water. Cover the bowl tightly with cling film wrap and let sit for 25 – 30 minutes, or until all the water is absorbed.
- 1/3 cup diced red onion
- 1 red pepper, diced.
- 1 small English cucumber, diced.
- ½ cup finely chopped fresh dill.
- 1/3 cup finely chopped fresh parsley.
- 1 canned chickpeas. Drained and rinsed or fresh chick peas soak in water day before and boil in pressure cooker with salt.
- ¼ cup fresh lemon juice from 1 -2 lemons
- ¼ cup extra virgin olive oil,
- ½ teaspoon Simba Mbili garlic powder.
- ½ teaspoon Simba Mbili ground black pepper.
- 1 teaspoon Simba Mbili ground cumin.
- 1 teaspoon sugar.
- Salt to taste.
- In the mixing bowl combine bulgur, with all the vegetable, herbs, chickpeas, and spices.
- Add the fresh lemon juice and olive oil.
- Then toss to combine,
- Season to taste and serve cold.
