Bulgur and Chickpeas with Preserved Lemon Vinaigrette

Name: Bulgur and Chickpeas with Preserved Lemon Vinaigrette
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 cup vegetable stock; 1 cup coarse-grind Bulgar wheat; 1.5 cup cooked chickpeas; 0.5 red onion; 2 tbsp dry-packed sun-dried tomatoes; 2 tbsp chopped pitted nicoise olives; 1 tbsp chopped fresh flat-leaf parsley; 1 tbsp chopped fresh cilantro; 0.5 tsp salt; 0.25 tsp fresh ground black pepper; 0.25 cup fresh lemon juice; 3 garlic cloves; 1.5 tsp minced preserved lemons; 1 tsp ground cumin; 0.5 tsp paprika; 0.5 tsp ground coriander; 2 tbsp extra virgin olive oil

Chickpeas, preserved lemons and grind bulgar wheat simmered on the stove and spiced with cumin and paprika for a Moroccan dish.

25 min · Serves 4 · Medium

Method

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Time: Prep 25 min · 25 min total
Difficulty: medium

1
In a small saucepan, bring the vegetable stock to a boil. Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.
15 min
2
Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
3
Preserved lemon vinegrette:. In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
4
Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.