*  Exported from  MasterCook Mac  *

                     Lemony Bulgur and Chickpea Pilaf

Recipe By     : Main-Dish Grains by Mary Rose Schulman
Serving Size  : 2    Preparation Time :0:25
Categories    : Main courses, vegetarian         One-dish meals

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Medium-grind bulgur
   2      c             Vegetable stock or bouillon
   1      ts            Ground cumin -- or more to taste
   1      tb            Olive oil
   1      sm            Onion -- chopped
   1      sm            Green bell pepper -- chopped
   3      cl            Garlic -- minced
  14      oz            Can chickpeas -- drained -OR-
   2      c             Cooked chickpeas (1 c dried)
     1/3  c             Fresh lemon juice
   1      c             Fresh parsley -- chopped
                        Salt and freshly ground pepper -- to taste
					
Place the bulgur in a bowl. Bring the stock to a boil, add half the
cumin, and pour the stock over the bulgur. Stir once and let sit for
10-15 minutes, until most of the liquid has been absorbed and the
bulgur is fluffy.

Heat the olive oil in a large heavy-bottomed skillet [or Dutch oven]
over medium heat and add the onion, green pepper, and half the
garlic. Saute, stirring, until the onion is translucent, about 3 to
5 minutes. Add the remaining garlic and cumin. Saute for about
30 seconds. Stir in the bulgur and chickpeas. Sitr together for a few
minutes. Then add the lemon juice and parsley. Combine well, add salt
and pepper, and remove from the heat. Serve hot.

Notes: 
- Veg bouillon cube was more than salty enough.  
- A pinch of cayenne might make it even better. 

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Notes: * Schulman says this serves 4 generously as main dish. We
thought it was 2 generously as a one-dish meal, 3 with salad