Total Time
35mins
Prep 20 mins
Cook 15 mins

Martha Rose Shulman

Ingredients Nutrition

Directions

  1. Place bulgur in a bowl; add the salt; stir with a spoon or mix with your hands to distribute the salt.
  2. Pour in 2 ½ cups boiling water; let sit for 15-20 minutes, until the bulgur is soft.
  3. Drain off any excess water through a strainer and press the bulgur in the strainer to extract more water.
  4. Heat the oil in a large nonstick skillet over medium heat; add in the cumin seeds.
  5. Cook, stirring, for about 1 minute or just until they begin to color and smell fragrant.
  6. Stir in the onion; stir/saute about 5 minutes, until tender.
  7. Stir in the bulgur and chickpeas; stir until heated through.
  8. Add in the lemon juice, if desired.
  9. Remove from heat, taste and adjust the salt; serve hot or warm, topped with yogurt.

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