Spiced Bulgur Salad

Name: Spiced Bulgur Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 5 ounces bulgur; 1 cup boiling water; 2 tablespoons olive oil; 2 red onions, peeled and finely chopped; 1/2 teaspoon ground cinnamon; 1/2 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

Submitted by Molly53

"Use this either as a hearty, main dish salad or as a side dish."

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Ready In:: 30mins
Ingredients:: 17
Serves:: 4

ingredients

5 ounces bulgur
1 cup boiling water
2 tablespoons olive oil
2 red onions, peeled and finely chopped
¹⁄₂ teaspoon ground cinnamon
¹⁄₂ 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

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.
Pour into a bowl, add boiling water, and set aside.
Heat the olive oil in the frypan over medium heat; add the onions, cinnamon, cardamom, allspice and ginger.
Cook, stirring frequently, until the onion is translucent.
Add the cooked and seasoned onions, celery, red pepper, chickpeas, sultanas, pine nuts and most of the herbs to the bulgur mixture.
Season with salt and pepper, and fold everything together.
Garnish with the remaining herbs.

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Reviews

Excellent salad! Really a great use of bulgar and a very pleasant, rich tasting spice mix. There's no heat--so some might wish to add a little bit of chili or some cayenne. I used currants and realize that it would have been better with raisins--a little more of a bite. Makes four generous servings. Thanks, Molly!

Chef Kate