1 cup medium bulgur
1/2 teaspoon salt (to taste)
1 tablespoon extra virgin olive oil
1 teaspoon cumin seeds, crushed in a mortar and pestle
1 small onion, chopped
1 (15 ounce) can chickpeas, drained
2-3 tablespoons fresh lemon juice
plain nonfat yogurt
Place bulgur in a bowl; add the salt; stir with a spoon or mix with your hands to distribute the salt.
Pour in 2 ½ cups boiling water; let sit for 15-20 minutes, until the bulgur is soft.
Drain off any excess water through a strainer and press the bulgur in the strainer to extract more water.
Heat the oil in a large nonstick skillet over medium heat; add in the cumin seeds.
Cook, stirring, for about 1 minute or just until they begin to color and smell fragrant.
Stir in the onion; stir/saute about 5 minutes, until tender.
Stir in the bulgur and chickpeas; stir until heated through.
Add in the lemon juice, if desired.
Remove from heat, taste and adjust the salt; serve hot or warm, topped with yogurt.
cblessum on 5/9/2007