Author Notes
This Mediterranean Bulgur Bowl can just as easily be modified to an Italian version with mozzarella, pesto, tomatoes, spinach, and basil. —FirstTimeFoods
Ingredients
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1 cup
bulgur
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16 ounces
bag of spinach
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1
8oz can of chickpeas
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1 pint
cherry tomatoes
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2 tablespoons
chopped mint
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4 tablespoons
hummus
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1/2 cup
feta
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2 tablespoons
lemon juice
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(optional): 1 red onion, dash of olive oil, 1 teaspoon cumin, 1 tablespoon paprika
Directions
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Cook bulgur according to package directions: add 1 cup of water and 1 cup bulgur to a pot. Add a bit of salt and bring to a boil. Turn down to a simmer and cook for 10 minutes, until most water is absorbed. If need be, strain out any remaining water.
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Add spinach to bulgur and cover with lid to wilt. Set aside for 5 minutes.
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Chop tomatoes and mint, and add to the pot of bulgur.
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Add drained chickpeas, 4 tablespoons of humus, and 1/2 cup crumbled feta to pot, and mix well to combine. Squeeze lemon juice over.
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Serve immediately, or chilled.
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