Ingredients
Bulgur
Salad
Preparation
Bulgur
- In a saucepan, bring the broth, oil, bay leaf, garlic and lemon zest to a boil. Remove from the heat. Add the bulgur, stir, cover and let rest for 10 minutes. Fluff the grains with a fork. Remove and compost the garlic.
Salad
- In a skillet over medium-high heat, soften the broccoli, garlic, bell pepper and chickpeas in the oil for 3 minutes. Season with salt and pepper. Deglaze with the wine. Reduce for 5 minutes, stirring occasionally. Add the basil.
- The salad can be served two ways: Spoon the bulgur onto a large plate to make a nest and then spoon the chickpea mixture in its centre, or mix the bulgur into the chickpeas and broccoli before serving. Serve warm or cold with poultry, pork, lamb or fish.
Note
You can replace the broccoli with a bunch of rapini, a vegetable that looks like it’s halfway between broccoli and spinach. To prepare, wash the rapini in cold water, drain (not too much, you want to keep it a little water for cooking), then trim and compost the stems. Roughly chop the rapini and sauté in the oil with the garlic for 2 to 3 minutes.