bulgur, tomatoes, cucumbers, feta

 Needing to use up some small tomatoes and cucumbers, and looking in my cupboard to see plenty of bulgur wheat, I made do with what I had and it was very tasty.  Ideas from here. 

Ingredients

• 1 cup bulgur wheat
• tomatoes (about 15 small)
• cucumbers (3 small-medium) 
• small amount of onion sliced thin
• vinegar
• olive oil
• lemon juice
• feta (about 5 oz)
• fresh basil  (1/2 bunch left over)
• jar garbanzos, drained and rinsed  

Bring 2 cups water to boil, cook bulgur wheat for about 10 minutes.  Allow to cool.

Thinly slice a small amount of onion and soak in vinegar for about 10 minutes.

Chop tomatoes and cucumbers.  Once bulgur is cooled, mix them in.  Add about 2 T olive oil, 2 T lemon juice, and 1/2 tsp dried oregano.   Drain onions, add them.  Chop feta and basil, add. Drain and rinse garbanzos, add.  Mix well, refrigerate.  

bulgur and garbanzos

 This dish was quite tasty though I will cut the bulgur next time (too much for the amount of other ingredients).  I had some garbanzos to use up, and this hit the mark.

Ingredients

• 1 cup water
• 3/4 cup medium #2 bulgur wheat
• 1 can chickpeas 15 ounce can, drained and rinsed
• ½ cup pine nuts
• 1 medium red onion thinly sliced
• ¼ cup extra-virgin olive oil
• 1 teaspoon paprika
• 2 tablespoons fresh lemon juice from ½ a lemon
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ cup chopped flat-leaf Italian parsley
• ¼ cup chopped fresh mint 
• 1 teaspoon kosher salt
• salt and cracked black pepper to taste

Instructions

• Preheat oven to 400°F / 200°C.
• Bring water to a boil, add 1 teaspoon salt and a tablespoon of olive oil. Stir in bulgur. Remove from heat.
• Cover with a light-fitting lid and let stand, until all the water is absorbed, about 20 minutes.
• In an ovenproof skillet, combine chickpeas, pine nuts, onion, oil, lemon juice, cumin, turmeric, paprika and 1/2 teaspoon salt.
• Stir over medium high heat until it starts to sizzle (a few minutes). Then transfer to the oven and roast for 18 – 20 minutes. (Check at 15 minutes if your oven runs hot)
• Remove from oven and stir in the bulgur. Add the parsley (and mint, if using).
• Stir to combine and adjust seasoning to taste. Serve warm.

Cabbage With Tomatoes, Bulgur and Chickpeas

From here; serves six

(By MARTHA ROSE SHULMAN: This recipe is based on a Greek dish made with red cabbage. I’ve used both green and red cabbage, and I like it both ways. It’s a comforting vegan dish that works as an entree or a side.)

• 1/4 cup extra virgin olive oil
• 1 onion, finely chopped
• Salt to taste
• 1 tablespoon sweet paprika
• 1 medium head green or red cabbage, finely shredded
• 1 14-ounce can chopped tomatoes with juice
• 2 teaspoons sugar
• 2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
• 1/4 cup chopped fresh dill
• 2 cups water
• 1 cup coarse bulgur
• 1 15-ounce can chickpeas, drained and rinsed

1. Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.

2. Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.

3. Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.