The real recipe from Sprouts magazine May/June 2009
3/4 cup bulgur2 cups boiling water
1 pound baby spinach
1 cup finely chopped fresh parsley
1/2 cup finely chopped fresh mint
1 cucumber (12 ounces), peeled, seeded, and finely diced
1/2 cup coarsely chopped marinated sun-dried tomatoes
1 cup cooked chickpeas, rinsed and drained
4 cloves garlic, crushed
1 t sea salt
1/2 t freshly ground black pepper
1/2 c lemon juice
2 T flaxseed oil
2 T extra virgin olive oil
1. Place bulgur in a large bowl and cover with boiling water. Cover bowl and let sit for 1 hour. Drain bulgur in a sieve, pressing gently to expel excess water. Return to bowl.
2. Blanch spinach in plenty of boiling salted water for 30 seconds. Drain, plunge in cold water, and drain thoroughly until dry. Chop finely and add to bulgur. Add parsley, mint, cucumber, tomatoes, and chickpeas, stirring well.
3. Combine garlic and salt in a small bowl; add pepper, lemon juice, flaxseed oil, and olive oil. Whisk until emulsified. Add to bulgur mixture. Stir well and let sit for at least 15 minutes. Serve with feta and quartered tomatoes.
My version based on what I had on hand:
bulgar
green peppers
red peppers
chickpeas
Italian parsley
3--5 cloves garlic
red onion
1 lemon
Olive oil
Served with grilled chicken and homemade bread. De-lish.
