Bazerghan

I use bazerghan as a basis for lots of salads and wraps. It's easy to make and store a large amount for mixing with other things. Great with goat cheese, feta, hummus, beans, tapenade, and all kinds of veggies. Rough proportions:

2 c. bulgur wheat, cooked and COOLED (otherwise you lose a lot of the dressing flavor)
2 Tbs. olive oil
1 tsp. salt
1/4 c. tomato paste
juice of 1/2 lemon
1 tsp. cumin

Toss, keep chill, voila!

Sample winter salad: add to Bazerghan, 1 c. butter beans, 2 c. roasted root veggies (I used parsnip and fennel this time around), 1/2 tsp. dried parsley, 1 crushed garlic clove, green olives.