Stephanie Lewis's Bulgur Salad

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Ingredients

  • 1 1/2 cups fine grain bulgur
  • 3 cups boiling water
  • 3 tbsp fresh lemon juice
  • 1 tsp honey
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp minced garlic
  • 1/4 cup extra virgin olive oil
  • chickpeas drained and rinsed
  • 1 cup fresh roasted red peppers
  • 1/4 cup diced red onion
  • 1/4 cup sliced dresh mushroom
  • 1/4 cup minced fresh parsley

Directions

Place the bulgur in a large bowl adding the boiling water. Set aside, stirring occasionally, until the bulgur has softened. Drain and press out any excess moisture. Return the bulgur to the bowl. In a smaller side bowl, whisk together the lemon juice, honey, cumin, cayenne, salt, garlic and oil. Add the chickpeas, red peppers, onion, mushroom and parsley to the bulgur. Pour the dressing over the bulgur mixture and toss. Serving size is ¾ cup. Refrigerate unused portions in an air-tight container.

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