Ingredients

The following ingredients have 5 Servings
  • 2 cups fine- or medium-grind bulgur wheat*
  • 1/2 medium red onion
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 cup currants or raisins
  • 1/2 cup pistachios
  • 1/4 cup fresh lemon juice, plus lemon zest (1 large or 2 small lemons)
  • 1 15 ounce can chickpeas (or 1 1/2 cups cooked)
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • Fresh ground pepper

Instruction

  • Boil 2 cups of water. In a medium bowl or sealable container, place the bulgur wheat and 2 cups boiling water. Cover and allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.
  • Meanwhile, thinly slice the red onion. Chop the cilantro and parsley. Crush the pistachios (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item). Juice and zest the lemon. Drain and rinse the chickpeas (if canned).
  • When the bulgur is ready, in a large bowl, combine bulgur, red onion, parsley, cilantro, chickpeas, currants, lemon zest, lemon juice, olive oil, kosher salt, and plenty of fresh ground pepper. Taste, and adjust flavors as necessary.
  • To serve, garnish with pistachios, or stir them in to the salad. (If desired, you could serve with a dollop of Greek yogurt.)