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By : Shireen DasRoast the bulgur wheat for 3-4 min on medium flame
Heat oil in a pan
Fry onion till transparent
Add roasted bulgur and simmer for 2 min
Add chicken stock
Bring it to boil
Cover with tight lid
Remove from fire
Let it stand for 1 hour
When cold, remove excess water
Mix mustard with the dressing
Add all the ingredients to bulgur except dressing and cheese
Toss it with dressing and refrigerate
Before serving garnish with grated cheese
1 cup bulgur (cracked wheat)
2 cups chicken stock (or water optional)
1 cup cooked chicken pieces
1/2 cup chopped parsley
1 onion, chopped finely
1 yellow pepper chopped finely
1 tsp curry powder
2 spring onion, chopped finely
1 tomato, chopped finely, drained
1 tsp oil
Salt to taste
1/4 cup grated cheese
1 cup Italian dressing with olive oil
1 tsp dry mustard
