I made this one up myself, but the sauce is based on a bowl sauce from Eating Well magazine. It's super easy, so it's perfect for a weeknight, and besides boiling water, there's no heat involved, so it's perfect for summer!
Ingredients:
1 c. bulgur
2 c. boiling
water
¾ t. salt,
divided
¼ c. tahini
Juice of one
lemon
1 clove
garlic, peeled and minced (or ¼ t. garlic powder)
4 T. extra
virgin olive oil
2 cans
chickpeas, drained and rinsed
1 cucumber,
diced
1 pint
cherry or grape tomatoes, halved
½ c. fresh parsley,
chopped
Method:
Mix the bulgur, boiling water, and ¼ t. salt in a medium bowl, and allow to stand until the bulgur is chewy, about 15-20 minutes. When chewy consistency is reached, drain off any excess water.
Mix the bulgur, boiling water, and ¼ t. salt in a medium bowl, and allow to stand until the bulgur is chewy, about 15-20 minutes. When chewy consistency is reached, drain off any excess water.
Meanwhile,
whisk together the remaining ½ t. salt, tahini, lemon juice, garlic (or garlic
powder), and olive oil. Add up to ¼ c.
water, 1 T. at a time, to bring the sauce to the desired consistency.
Divide the
bulgur between 4 wide, shallow bowls.
Top each bowl with ¼ of each: chickpeas, cucumber, tomatoes, and
parsley. Drizzle each bowl with ¼ of the
sauce. Serve immediately.
Serves 4.
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