Bulgur salade

It is almost picnic time. 
I got this recipe from a friend. And I always make this dish when I have a picnic or a BBQ. You can season this bulgur salad with chopped cucumber, let the seeds out – chopped red and yellow bell pepper – spring onion – chopped gherkins – chopped walnuts – feta – chopped celery – everything you like.a3839-ekster_bulgur0171563-ekster_bulgur02
For 5 – 6 persons
300 gram bulgur, medium coarse
3 small red onions, chopped
1 teaspoon cumin
1 tablespoon red bell peper powder
1 tablespoon italian seasoning or oregano
1 tablespoon freshly ground pepper
1 vegetable bouillon cube
1 small can tomato puree concentrated
2 cups water
juice from a 1/2 lemon
1 cup fresh parsleu, chopped
olive oil
a pinch of cayennepeper

1. Put 300 grams bulgur in a large pan or bowl and add boiling hot water to just below
the surface of the wheat and leave it to stand for one hour. Add more water as required or drain in a colander if too wet. 
Otherwise put the pan on heat let it cook for 2 minutes. Put the fire out and let the bulgur sit for a while. Stir frequently.
2. Heat the oil in the pan and bake the chopped red onions a few minutes.
Add the cayennepeper, bell pepper powder, cumin, tomato puree, bouillon cube, Italian seasoning, pepper and 2 cups of water. Bring the stew to boil. 

Add a dash of olive oil and the juice of half a lemon. Put the fire out. Allow to cool.3. When the bulgur has been stand for one hour, add the tomato dressing, parsley and chopped vegetables.

Have a fine picnic or BBQ!


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