Salsouf (Bulgur and Chickpea Salad)
A rustic Lebanese salad.
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- 1 cup bulgur (cracked wheat)
- A 1-pound can good-quality chickpeas, drained
- 1 tablespoon dried mint
- Salt
- 6 tablespoons extra-virgin olive oil
Soak the bulgur in plenty of cold water for ½-1 hour, then drain and squeeze the excess water out. Mix with the rest of the ingredients.
Serves 6.
From "The New Book of Middle Eastern Food" by Claudia Roden
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