1. In a small saucepan, bring the vegetable stock to a boil. 2. Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes. 3. Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine. 4. PRESERVED LEMON VINEGRETTE:. 5. In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified. 6. Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
