Any way, on with the recipe. I start by warming some EVOO in a pot. While it's warming, I chopped up a few green onions and mini sweet peppers (red, orange, and yellow). When the EVOO reaches a good temp, I toast off a bit of garlic, cumin, celery seed, red pepper flakes. Then , add the chopped green onions and sweet peppers. As you can already tell, I'm not one for measurements. My mother taught me to cook and still, to this day, I've never known her to measure, really, except when baking - which is much more precise. But even then, it can be an adventure. Well, on with the recipe...
After I warmed up the spices, peppers, and onions, I add in some chicken stock/fat saved from the chicken thighs I had baked off last week. Add water and bring to a boil. Then, add the bulgur. For you measure freaks out there, you will need about 1 1/2 times the amount of water as you do bulgur. Let everything return to a boil. Cover and remove from the heat. While letting it stand and absorb all the wonderful spices and chicken broth, I rough chop a cucumber and several cherry tomatoes and mix them together with juice of half a lemon and half a lime, as well as some fresh cilantro. I let this mixture chill a bit while the bulgur is absorbing and cooling a bit.
When all is marinated and cooled, I combine the bulgur mixture with that of the cucumbers/tomatoes. I also toss is a bit more cilantro and squeeze the other half of lime & lemon to dress it. Then, toss until well incorporated. You can keep it in the fridge and eat cold or warm it up a bit - either works for me. You can also add some chicken or salmon if you want or need the protein. Hope you enjoy this little bit o' summer from me. If you try it, let me know what you think in the comments below.
