Ingredients
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1 cup vegetable stock
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1 cup coarse-grind Bulgar wheat
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1 1/2 cups cooked chickpeas
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1/2 red onion, chopped
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2 tablespoons chopped pitted nicoise olives
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1 tablespoon chopped fresh flat-leaf parsley (Italian)
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1 tablespoon chopped fresh cilantro (fresh coriander)
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1/4 cup fresh lemon juice
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1 1/2 teaspoons minced preserved lemons or 1 tablespoon grated lemon zest
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1/2 teaspoon ground coriander
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2 tablespoons dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
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3 garlic cloves, minced
Instructions
- In a small saucepan, bring the vegetable stock to a boil.
- Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.
- Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
- PRESERVED LEMON VINEGRETTE:.
- In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
- Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.