Author Notes
This dish from the Lebanon is so easy to prepare and uses very simple ingredients to create the most delicious dish. Makes a wonderful light lunch or a great vegetable side dish as part of a main meal. This is one of those dishes you will be making again and again. —GourmetVegan
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Ingredients
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2 tablespoons
olive oil
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1
large onion, finely sliced
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300 g
spring greens, chopped
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1/2 teaspoon
salt
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1/2 teaspoon
chilli powder
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25 g
bulgar wheat, uncooked
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80 ml
water
Directions
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Over a medium heat, fry the onion in a large pan with the salt and cook for 5 minutes until the onions have turned golden brown.
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Add the spring greens, cooking for a further few minutes until the leaves have wilted. Add the chilli, bulgar and water and cover. Leave on a low heat for 10-15 minutes until the greens are tender and the bulgar has cooked through.
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Serve hot.
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