Today I prepare a foolproof easy recipe, perfect for office menu or a quick-to-prepare dinner when the workday is over. Bulgur is a cereal food made from the cracked parboiled groats of several different wheat species and the Greek cuisine shares this ingredient with the cuisines of the Middle East and India. Today, I combine it with vegetables and chickpeas.
This recipe makes 4 servings.
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Ingredients
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- 1 cup of bulgur ,
- 2 cups of water ,
- ½ of a teaspoon salt ,
- 1 cup cooked chickpeas ,
- 1 cup vegetables cut into cubes (carrot, green beans, peppers) ,
- ½ of a cup corn ,
- 1 avocado ,
- 2 eggs
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- 50 ml extra virgin oil ,
- ½ of a lemon (zest and juice) ,
- 1 teaspoon smoked paprika ,
- 1 tablespoon thinly cut fresh spearmint ,
- Salt and pepper
Instructions
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- Boil the eggs for 4 minutes and keep them aside to cool down. ,
- Put the water and the salt inside a pot and place it over medium heat. ,
- Add the bulgur and the vegetables and simmer until all the water is absorbed. ,
- Then, cover the pot with a clean cotton kitchen towel and keep it aside for 10 minutes. ,
- Next, add the cooked chickpeas and the corn and combine properly. ,
- For the dressing: Place all ingredients inside a shaker and shake until all ingredients are evenly distributed. ,
- Serve in four plates, pour over with the dressing and combine. ,
- Then, cut the avocado in four quarters and thinly slice them. ,
- Garnish every plate with one egg and one avocado quarter cut into thin slices.
