Bulgur wheat – dried, cracked wheat. Delicious. A simple salad to keep your high energy lessons on track.
1 1/2 cups bulgur wheat
1 1/4 cup swater
1/4 fresh lemon juice
2 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 green onions, white and green parts, thinly sliced
1 red jalapeno or serrano chile, seeded and minced
1 large clove garlic, minced
1 cup canned chickpeas, drained and rinsed
1/3 cup pomegranate seeds
1/4 cup sliced almonds, lightly toasted
1/2 cup packed fresh mint leaves, chopped or to taste
1/2 cup packed fresh flat-leaf parsley leaves, chopped
Place the bulgur in a large heatproof bowl. Bring the water to a boil, then pour over the bulgur. Stir in the lemon juice, olive oil, cumin, coriander, salt and pepper. Cover and let stand at room temperature until all of the liquid is absorbed and the bulgur is tender, about 20 minutes.
Fluff with a fork. Add all of the remaining ingredients except the mint and parsley and stir to combine. If the bulgur is too dry, add more olive oil or lemon juice. Taste and adjust seasoning.
Before serving, bring to room temperature, if refrigerated. Add the mint and parsley and gently combine.