Bulgur Pilaf

As a vegetarian for 10 years, bulgur was my go-to grain. I made pilafs like this often, switching the vegetables and the beans according to what I had on hand. You can dress this up or down as you wish. It's the perfect side for Damascus Kofta or Za'atar Chicken.

BULGUR PILAF WITH LEBANESE SEVEN SPICE

SERVES 6-8

2 cups medium or coarse bulgur wheat, rinsed and drained
½ head of cauliflower, chopped into small florets
1 large onion, sliced
1 can chickpeas, drained
1 tbsp Spice Tree Organics Lebanese Seven Spice
5-6 tbsp extra virgin olive oil
3 cups chicken or vegetable stock
2 tbsp pine nuts (optional)
Salt, to taste, depending on the saltiness of your stock

DIRECTIONS:

Preheat the oven to 450 degrees. Toss the cauliflower florets with 1-2 tablespoons olive oil and season with salt and pepper. Lay them on a baking sheet in a single layer and roast in the oven until cooked and golden in parts- about 30 minutes. Set aside.

Heat up the remaining olive oil in a large sauce pot and add your sliced onions. Cook them until they are golden brown. Add the chickpeas, the Lebanese Seven Spice powder, salt, and the bulgur wheat. Stir to combine the spice evenly throughout. Add the stock and bring to a boil. Cover the saucepan and cook on low flame for 15-20 minutes, until the stock has been absorbed by the bulgur. Fluff with a fork and mix in the cauliflower florets until evenly distributed. Top with pine nuts and serve.