After a year of making this dish, recently I perfected the recipe. It’s the healthiest (vegans would approve) as it has the good fiber, vitamins, antioxidant as well anti-inflamentory ingredients. I usually serve it with grilled salmon, tuna (pictured here), shrimp, tofu or sliced avocado. Get ready to chop up, vegetables can be substituted with corn, peas, celery, etc. (I do not recommend cucumber as it releases too much juice). Don’t forget the key ingredients are cumin powder, lemon juice and chicken stock! You can double, triple or quadruple this recipe as it can be refrigerated for up to 4 days – bring it to work for lunch.
*Recipe: 2 cups of cooked Bulgar. 1 cup of cooked lentil. 1/2 cup of Feta cheese. 1 cup of cooked & chopped Kale. 1/4 cup of finely chopped red onion (optional), 1/2 cup of chopped red pepper, 1/2 cup of shredded carrots, 1/3 cup of chicken broth, 3 tsp of soy sauce, 2 tbsp of lemon juice, 3 tbsp of olive oil, 1 tsp of paprika powder, 2 tsp of sugar, 1 tsp of cumin powder, 1 tsp salt and black pepper to taste.
In a large bowl mix broth, lemon juice, olive oil, soy sauce and seasonings together. Add bulgar and vegetables into the mix. You can add more seasonings if necessary. As always, I usually do not measure or follow recipes, therefore you should try to tailor the taste to your liking. Voila!
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