- 1 cup bulgur
- 1 natural, salt-free vegetable bouillon cube
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- One 15-ounce can brown lentils, drained and rinsed
- ¾ cup finely chopped fresh parsley
- 2 scallions, thinly sliced
- ½ cup dark or golden raisins
- 1 teaspoon ground cumin, or more to taste
- Salt and freshly ground pepper to taste
- 1 Combine the bulgur and bouillon cube with 2 cups water in a small saucepan. Bring to a rapid simmer, then cover and cook for 15 minutes, or until the water is absorbed.
- 2 Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until lightly browned, stirring frequently, about 15 minutes. Stir in the lentils and cook just until heated through.
- 3 Combine the bulgur and onion-lentil mixture in a serving dish and stir in all the remaining ingredients. Serve at once.
- Menu suggestions
- A fun and flavorful meal: Serve this with Sweet and White Potato Salad with Mixed Greens, homemade or store-bought hummus, oil-cured olives, and fresh pita bread.
- For another meal with a Middle Eastern theme, team this with Middle Eastern Chopped Salad, homemade or store-bought hummus, stuffed grape leaves, and fresh pita bread.