*  Exported from  MasterCook Mac  *
 
                      Lemony Bulgur and Chickpea Pilaf
 
 Recipe By     : Main-Dish Grains by Mary Rose Schulman
 Serving Size  : 2    Preparation Time :0:25
 Categories    : Main courses, vegetarian*        One-dish meals*
                 Quick  dishes*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           medium-grind bulgur
    2      cups          vegetable stock  or bouillon
    1      teaspoon      ground cumin -- or more to taste
    1      tablespoon    olive oil
    1      small         onion -- chopped
    1      small         green bell pepper -- chopped
    3      large         garlic cloves -- minced
    2      cups          cooked chickpeas (1 cup dried) OR
                         1 14-oz can, drained
      1/3  cup           fresh lemon juice
    1      cup           chopped fresh parsley
                         salt and freshly ground pepper -- to taste
 					
                         p26
 
 1. Place the bulgur in a bowl. Bring the stock to a boil, add half the cumin, 
 and pour the stock over the bulgur. Stir once and let sit for 10-15 minutes, 
 until most of the liquid has been absorbed and the bulgur is fluffy.
 
 2. Heat the olive oil in a large heavy-bottomed skillet [or Dutch oven] over 
 medium heat and add the onion, green pepper, and half the garlic. Saute, 
 sitrring, until the onion is translucent, about 3 to 5 minutes. 
 Add the remaining garlic and cumin. Saute for about 30 seconds.
 Stir in the bulgur and chickpeas. Sitr together for a few minutes. 
 Then add the lemon juice and parsley. Combine well, add salt and pepper, and 
 remove from the heat. Serve hot.
 
 Notes: 
 - Veg bouillon cube was more than salty enough.  
 - A pinch of cayenne might make it even better. 
 
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 NOTES : *Schulman says this serves 4 generously as main dish. We 
 thought it was 2 generously as a one-dish meal, 3 with 
 salad

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