Burghul is a Middle Eastern staple. Bulgur is what is left after wheat kernels have been steamed, dried and crushed.
It is high in fibre, minerals and protein and low in fat.
You can use it instead of brown rice.
It is not Gluten free.
I use pomegranate molasses in the dressing and it is nice served with lamb.
Burghul Salad Recipe
Coconut oil for frying
200 gr burghul
400 gr cooked chickpeas see my page on ''Soaking '' and then go to ''Chickpea page''
2 tsp garam masala
2 spring onions finely sliced
2 cloves garlic smashed and finely chopped
1/2 lemon
2 tbsp pomegranate molasses
Handful parsley chopped finely
Tomatoes for garnish
Method
1- Place the burghul in a bowl and cover with hot water, leave to stand for 15 mins.
2 - Drain and push out as much water as you can.
3 - Put the burghul in a large bowl and mix with chickpea’s, spring onions and garlic.
4 - In a small bowl mix garlic, parsley, lemon and pomegranate molasses.
5 - Pour the dressing over the burghul salad, add tomatoes mix and serve.