To serve 2-3;
1/2 cup of bulgar wheat
1 cup of assorted veggies (use firm veggies like potatoes, eggplant, zucchini, carrots, asparagus, garlic)
2 + 1 Tbsp Extra virgin Olive oil
1 Tsp whole mustard seeds
1 Tsp curry powder
Juice of half a lemon
1/3 cup of feta cheese
1/3 cup of chopped fresh herbs like flat leaf parsley, mint and basil
Salt and pepper to taste
In a large bowl, soak the bulgar in about 3 cups of boiling water and cover with a lid.
Let stand for 2 hrs till the grain is tender OR pressure cook the bulgar for 12-15 minutes in 2 cups of water. Let cool.
Using your hands, gently squeeze the water out of the bulgar.
Meanwhile, Spread the veggies on a cookie sheet and drizzle a Tbsp of OO all over them. Bake in a preheated oven at 375 degrees for 10-12 minutes tossing in between. Let Cool.
Toss the veggies and the bulgar together gently.
Temper mustard seeds in a Tbsp of OO along with a couple of cloves of minced garlic till the seeds sputter and garlic turns a pale brown. Add the curry powder.
Toss the “tadka” in the bulgar- veggie mixture. Season with salt and pepper. Gently fold in the feta, lemon juice and the herbs. Add the remaining OO to the mixture. Toss well. Let sit in the fridge for atleast 30 minutes for the flavors to develop.
P.S: I also added some dried cranberries and dried pineapples.