Bulgur with fava beans

Bulgur is a whole-grain satisfying food. In America it is not well known as rice or couscous. In Eastern Mediterranean countries is plainly common. Actually, bulgur is a Turkish word. It is frequently used instead of rice in pilafs.


  • 1 cup bulgur
  • 1 cup boiling water
  • ½ cup pine nuts
  • 2 cups canned fava beans
  • ½ cup thinly diced tomatoes
  • 4 cloves garlic, minced
  • 1 cup chopped dates
  • ½ cup lemon juice
  • ½ cup olive oil
  • Pepper to taste
  • 4 tbsp finely chopped cilantro

Put the bulgur in a large mixing bowl and pour the boiling water over. Stir and let stand for about 30 minutes. The bulgur should be soft and chewy then.

In the meantime, preheat the oven to 350°F. Put the pine nuts on a normal sheet pan and toast them for 10 minutes or until golden brown. Set aside.

Check on the bulgur. Drain any water left. Drain and rinse the fava beans and add them to the bulgur. Also add the tomatoes, garlic, dates, lemon juice and olive oil.

Place it a room temperature for 1 to 3 hours to allow the flavors to blend. Stir in cilantro and pine nuts.  

Bulgur with fava beans
Bulgur with fava beans

Serves: 3-4

Note: other grains could be used in this recipe and other nuts and dried fruits may be substituted.

If prepared far in advance, it could become a bit dry. Just add more oil and lemon juice.