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I love bulgur. It's one of those foods that I can feel actually scrape my colon clean! Today, I'm going to share with you a fresh take on the bulgur salad. If you like Indian flavors, you're going to love this!
Bulgur salad with apricots, chickpeas and cauliflower:
1-tablespoon olive oil
1 small yellow onion diced
a pinch of turmeric
a pinch of cumin
1 crushed garlic clove
1 cup of cauliflower
1 cup of cooked bulgur
1 can of chickpeas
3 fresh apricots
1/4 of a cup cashews
1/8 of a cup cilantro
a generous pinch of cumin
1 cup of yogurt (I prefer Fage)
It looks like a lot of ingredients, but I bet you can find most of these things already in your fridge / cupboard / garden.
In one pot, make the cup of bulgur per the directions on the box. (If there are no directions add one cup bulgur to one cup water, bring to a boil, then simmer for about 15 - 20 minutes with the lid on.)
In a pan, heat the olive oil and add the onion, stirring for about 3 minutes. Add the turmeric, garlic and cauliflower. Add a bit of water so the cauliflower steams, cover and let cook for 10 minutes.
When the bulgur is ready, transfer to a bowl and still in the cumin.
Mix the cauliflower mixture with the bulgur. Add the chickpeas. Slice up the apricots and toss those in as well. Now the cashews (you can break them up into smaller pieces or leave them whole.) Mix everything together and top with cilantro.
To make the dressing mix all ingredients together. Instead of adding the dressing to the salad, I prefer to plate the salad and then place a generous dollop on top.
Goes very nicely with a piece of warm naan bread!
And on a side note: I just learned that the spice tumeric is NOT tumeric but turmeric....I've been saying / spelling it incorrectly my whole life!?!?