Monday, April 19, 2010

{Good Morning Monday}

This particular morning I am giving you a recipe instead of a regular Monday morning post. Your question is "I wonder why?" Well--giving that my boys were sick this past weekend (which I decided this morning-- is going to land us in the Doctor's office today) and for some reason the last two nights I or my boys couldn't sleep, I am all worn out and can not mentally pull my thoughts together today.

I have often made this recipe for a quick and healthy lunch, although my son and I are usually the only one's eating it I thought I would share it for all you health conscience people this week.
Note: I will be using Smitten Kitchens picture. 
See--that is another thing--being drained this morning caused me to use other peoples pictures but I will properly note the photo so we don't have to worry about copyright issues...
You will have to excuse me from this fog I am in this morning.. I promise I will be back to myself in no time...I think I just needed a day to recover!
Have a great Monday---
Photo by: Smitten Kitchen-taken by Deb
 Bulgur salad with chickpeas and red pepper with spiced cumin dressing

Serves 4 as a main course.

1 1/2 cups fine-grain bulgur
3 cups boiling water
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
1 can chickpeas, rinsed and drained
6 ounces drained jarred roasted red peppers, diced (about 1 cup)
1/2 cup quartered yellow cherry tomatoes
1 small red onion, finely chopped (to reduce its bite, you can soak it and then squeeze it out with the bulgur for some or all of the absorption time)
1/4 cup minced fresh parsley leaves
1 medium head lettuce, leaves separated
4 pita breads, warmed and cut into wedges

1. Place the bulgur in a large bowl. Add the boiling water and set aside, stirring occasionally, until the bulgur has softened, 15 to 20 minutes. Drain the bulgur, shaking the strainer and gently pressing out excess moisture. Return the bulgur to the bowl.
2. Meanwhile, whisk the lemon juice, honey, cumin, cayenne, and 1/2 teaspoon salt together in a small bowl. Whisk in the oil until the dressing is smooth.
3. Add the chickpeas, roasted peppers, tomatoes, red onion and parsley to the bowl with the drained bulgur and stir to combine. Drizzle the dressing over the bulgur mixture and toss to combine.
4. Line each individual plate with several lettuce leaves. Mound some bulgur salad over the lettuce and tuck some pita wedges into the salad at several places around the plate. Serve.


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