Turkish Bulgur Salad

I originally come from Berlin which has a large Turkish population. I love Turkish salads. They are quick to make and usually quite healthy.

Bulgur salds are just one example of it. In fact, Bulgur is used quite a bit in Turkish cooking. Since it is Ramadan at the moment, I thought it would be nice to add something from around the globe that is quick to make, taste great, is lean on the waist line and my bank account.

Prep Time: 15 Minutes  Cook Time: 15 Minutes            Ready In: 1 Hour

Servings: 6

3 tbs olive oil

1 onion, cut very, very fine

1 ripe tomato, cut into small cubes

3 cups broth

2 cups bulgur, rinsed

1/2 cup cooked green lentils

1/3 cup cooked chickpeas

1 bunch fresh mint, chopped

salt and pepper to taste

Heat oil in a large skillet over medium heat. When the oil is hot, add the onions cook until golden, 2 to 3 minutes. Stir in the tomatoes and cook for an addition minute or two. Add the broth and bring the whole mixture to a boil.

Stir in the bulgur and season. Reduce heat to medium-low and cook at a simmer until the bulgur begins to soften (takes about 5 minutes). Add the lentils and chickpeas and cook for another 3 to 5 minutes – the bulgur needs to be tender and the liquid should have evaporates.

Remove from heat and cool for about 30 minutes. Fold in the mint just before serving.