Bulgur With Fava Beans Recipe

• 1 1/3 c. bulgur (about 1/2 lb.)
• 4 c. boiling water
• 1/2 c. pine nuts (about 3 ounces)
• 2 lb fava beans, shelled (about 2 c.), or possibly 2 c. frzn baby lima beans, thawed
• 1/2 c. seeded and finely diced tomato
• 2 clv garlic, chopped
• 1/2 c. minced dates
• 1/2 c. fresh lemon juice
• 1/2 c. extra virgin olive oil Salt and freshly grnd black pepper
• 2 Tbsp. finely minced cilantro

1. Put the bulgur in large mixing bowl and pour the boiling water over.
2. Stir and let stand, uncovered, till the bulgur is soft and chewy, about 30 min.
3. Meanwhile, preheat the oven to 350 degrees.
4. Put the pine nuts on a small sheet pan or possibly pie plate and toast for 9 to 10 min, or possibly till golden.
5. Set aside.
6. Cook the fava beans in 1 qt of boiling salted water for 5 min, or possibly till just tender.
7. Drain and run under cold water.
8. When cooled, peel each bean from its shell by tearing off a small piece of peel from the rounded end with your fingernail.
9. Squirt out the bean by pinching the opposite end.
10. Set beans aside.
11. (If using lima beans, blanch them in boiling water till tender, about 2 min.)
12. Drain the bulgur in a fine sieve, pressing lightly to extract as much water as possible.
13. Return to the mixing bowl and stir in the fava beans, tomato, garlic, dates, lemon juice, and oil.
14. Season with salt and pepper to taste.
15. Let stand at room temperature for 1 to 3 hrs to allow the flavors to blend.
16. Stir in the cilantro and pine nuts.
17. Serves 8.

boiling water, pine nuts, fava beans, tomato, garlic, dates, lemon juice, extra virgin olive oil salt, cilantro

Taken from cookeatshare.com/recipes/bulgur-with-fava-beans-94986 (may not work)