Sunday, February 24, 2013

Anush's Bulghur Veggie Salad

This recipe started out as an attempt to make "Eech", a favorite Armenian lenten dish.  So I got the bulghur out, poured the water in, and then realized I didn't have 1/2 the ingredients I thought I did (tomato paste, green pepper, parsley...none of them).  So I thought about what I liked about eech.  I love the sauced taste of the bulghur and the crunch of the I used what I had ...added cucumber instead.  The end result was very delicious.  This packs really well for take along lunches.

2 cups fine Bulghur
1 large onion, finely chopped
1 8 oz can tomato sauce
1 bunch green onions, cleaned and finely sliced
1 Tbsp. Aleppo pepper
1 Tbsp. Sumac
5 Persian cucumbers
2 large tomatoes, chopped
1 1/2 c. boiling water
1 Tbsp. sugar
2 Tbsp Olive oil

First off, boil your water.  In a large bowl, measure out 2 cups of fine bulghur.  Pour 1 1/2 cups boiling water on top of bulghur.  Add an 8 oz can of tomato sauce, sugar, Aleppo pepper (sweet roasted pepper flakes), Sumac and set aside.

Saute onion in a large pan with olive oil until the onion is soft and translucent.  Stir often so as not to brown.  Add onion to the cooled bulghur mixture.  Now add the chopped cucumber, tomato and green onion.  This would also be great with chopped bell pepper and parsley added at this point.  I just didn't have any to add. Next time.  This salad is great to a bed of mixed greens.  

This recipe makes 9 cups of salad.  If you're following Weight Watchers, the points values are as follows:
1 cup serving:  5 points      1/2 cup serving:  3 points

I pack my lunch every day and I love having the right containers to take it are some I found that are cool:

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