Bulgur And Chickpeas With Preserved Lemon Vinaigrette Recipes

BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICK PEAS, LEMON & DILL

Steps:

• Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.
• Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.)
• In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.

BULGUR AND CHICKPEAS WITH PRESERVED LEMON VINAIGRETTE

Steps:

• 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.
• Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
• 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.
• Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.

PRESERVED LEMON VINAIGRETTE

Steps:

• Remove one preserved lemon from the jar and rinse it under the cold water tap. Pat dry with a paper towel.
• Place the lemon on a cutting board and cut it into quarters. With a teaspoon scrape the flesh from each section of the lemon. Return the scraped flesh to the jar of lemons for a future use.
• Cut the lemon rind into smaller pieces and place in the blender/processor. Add the grated garlic, lemon juice, honey and the white balsamic vinegar. Process for 1-minute.
• Drizzle the oil into the processor and blend the mixture for another 1-2 minutes, until smooth and creamy.
• Taste and season with a pinch of white pepper.
• Transfer the vinaigrette to a glass jar or bottle with a lid and refrigerate until needed.