Rating: 4 stars
6267 Ratings
  • 5 star values: 0
  • 4 star values: 6267
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 6,267 Ratings
July 1996

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Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring 4 cups of water to a boil. Add the bulgur and cook for 2 minutes. Remove from the heat and let stand uncovered until the bulgur is softened and chewy, about 30 minutes.

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  • Meanwhile, preheat the oven to 350°. Toast the pine nuts for about 7 minutes, or until golden. If using fresh fava beans, blanch them in a small saucepan of boiling water until just tender, about 5 minutes. Peel off the tough skins. If using limas, blanch them in a saucepan of boiling water until tender, about 2 minutes.

  • Drain the bulgur in a fine sieve, pressing lightly to extract as much water as possible. Transfer to a bowl and stir in the fava or lima beans, tomato, garlic, dates, lemon juice and oil. Season with salt and pepper and let stand at room temperature for at least 1 hour or up to 3 hours to allow the flavors to blend. Stir in the cilantro and pine nuts.

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