Mediterranean Bulgur Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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Whether it's health or taste you're after, it doesn't get any better than this -bulgur, beans, tomatoes pine nuts and olive oil team up in this vegetarian main dish salad. CW's food editor, Wendy Stenman, created this just for The Healthy Kitchen. Ingredients:
3 cups vegetable broth |
1-1/2 cups uncooked bulgur |
6 tablespoons olive oil |
2 tablespoons lemon juice |
2 tablespoons minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
2 cups halved cherry tomatoes |
1 cup chopped cucumber |
8 green onions, sliced |
1 package (4 ounces) crumbled feta cheese |
1/2 cup pine nuts, toasted |
Directions:
1. In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed.
2. In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper.
3. In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts. Yield: 9 servings.
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