1 onion chopped finely
2 cloves of garlic chopped
1 teaspoon of olive oil
1 tablespoon of tomate pacte
1 can of chick peas rinsed
2 cup of burghul
2 cup of water
Red pepper to taste
Sauté the onion and garlic in the oil. Add chickpeas, tomato paste, burghul and water, bring to a boil, reduce eat. It cooks quite fast, taste thé burghul should still feel a little crunchy, serve warm with red pepper if you wish. We often eat this with yogourt on the side.
When you make meatloaf or meatball tou Can use burghul that you soaked in warm water to the meat, great way to increase fiber in your diet.
In bot recipes you could use quinoa instead of burghul.
One of my friends made a delicious salad with olive oil, balsamic vinegar, orange juice, cooked bulgur, chickpeas, steamed broccoli and a dried fruit/nut mix. It was really good but I don't have the recipe for it.
I often use it in place of rice because it cooks so quickly, or at least the one we buy does. You can add spices, cook it in broth, add cooked or raw veg. Olives. Dates. One of my favorites is to make some crock pot or roasted bonelss skinless chicken breast, then start with a pile of spinach and other veg, top it with a serving of cous cous, add some of the cooked chicken on top and then just a little low cal salad dressing or a teeny bit of olive oil with fresh lemon zest and juice and a tad of salt. You can add dijon mustard or brown mustard to the oil/juice.
I make taboule (or something similar!) by mixing couscous/bulgur with a tiny bit of olive oil and salt, lots of lemon juice and black pepper, chopped cucumber, salad onion, tomato and fresh mint leaves. Chilled in the fridge for a while the flavour just gets better and better.
"Warm lentils served with cool yoghurt and the spice of green onions makes this dish a refreshing and filling side dish or entree. Revised for low-salt diets and to make more spicy."
Ingredients:
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 large bay leaf
1 cup lentils
1/4 cup bulgur
1/2 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions:
1. Bring water to a boil in a pan over medium heat; add the lentils and bay leaf. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes.
2. While lentils simmer, heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
3. Once lentils have softened, stir in the bulgur, cumin, coriander and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
4. Divide lentils into 4 even portions; squeeze one lemon wedge over each portion and top with green onions and yogurt.
I like to mix it with chickpeas, marinated and sliced artichokes, peppers, diced tomatoes, olive oil, lots of cumin, dill, cucumber, and balsamic vinegar - then I store it in a bag in my fridge to use all week as a topping for shredded cabbage or lettuce.
It's also good by itself, or filled into a hollowed out tomato or bell pepper.
Of course, tabbouleh is a favourite, too. It has lots of uses - just get creative. It absorbs, rather than imparts, flavour, so it's very hard to go wrong with it.
angelskeep , 01-26-2011 09:52 PM
3FCer344892 , 01-28-2011 05:44 PM
rainbow84uk , 02-26-2011 10:56 AM
nikkinouille , 07-15-2011 03:19 PM
RawrDinosaur , 07-15-2011 03:40 PM
