We just made this recipe for dinner and were very pleased with it. I seasoned the steak with a smoky chipotle run from the grocery store before grilling it and it gave the meat an excellent flavor that paired with the cumin in the dressing very nicely. I followed the rest of the recipe as written, but double the batch to feed the whole family.
This recipe comes together very quickly if you have already cooked your bulgur, be had it ready to go in less than 20 minutes. We used home cooked chickpeas as well that we had soaked and cooked before hand. I enjoy being able to control the texture and the salt content this way.
This was very enjoyable. Thanks for another great way to enjoy bulgur.
This recipe really appealed to me while reading the latest issue of Cooking Light. The recipe as written is very good. I changed a few things to make it even better; I sauteed the onions briefly before adding them to the bulgur mixture to tame their taste a bit (my husband does not like a lot of raw onion). I also added a small handful of chopped fresh cilantro and about a 1/4c of crumbled feta cheese as the end. I served the whole thing on top of a bed of wilted spinach. I didn't change anything about the "dressing"--it is perfect!
We really liked this dinner--easy, tasty and relatively healthy! Definitely something I will make again for a quick weeknight meal.
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