200 g. bulghar wheat
250 ml vegetable stock
1/2 tsp. Metro Chef Curry Rub
1/2 tsp. Sicilian Lemon White Balsamic
1 Tbsp. Cilantro & Red Onion Olive Oil
1 540 ml can chickpeas, drained
1 jar grilled peppers
In a large microwave proof bowl, cover bulghar wheat with stock. Cover with cling film and microwave on high for 4 minutes. Set aside, covered; it will absorb the stock within another 5 minutes.
Make a dressing with spice mix, Lemon White Balsamic and Cilantro & Red Onion Olive Oil, then season to taste.
Add the onion, chickpeas, and peppers, toss through the cooked bulghar wheat and serve warm or cold.
*Tested in Moroccan Cooking Class