Bulgar Summer Salad

• 2 cups Low Sodium Chicken Stock
• 1 cup Bulgar
• 1 Tablespoon Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Purple Onion, Diced
• 1/4 cups Water
• 1/2 bunches Asparagus, Ends Trimmed And Cut Into 1" Pieces
• 1 cup Cherry Tomatoes, Cut In Half
• Salt And Pepper, to taste
• 1 whole Lemon, Cut In Half
• 1/2 cups Feta Cheese
• 1/4 cups Pumpkin Seeds, Toasted
• 3 whole Green Onions, Chopped

1. In a medium sauce pan, bring stock to boil and add bulgar. Let simmer for 20 minutes until bulgar is tender and liquid is absorbed.
2. In cast iron skillet, add olive oil. Throw in garlic, onion and let bloom for 2 minutes. Add water and asparagus. Mix and simmer for 5 minutes until asparagus is crisp-tender. Add tomatoes, salt and pepper. Adjust to taste. Squirt in a good amount of lemon juice.
3. Serve topped with feta cheese, pumpkin seeds, and green onions. Enjoy.

chicken, bulgar, olive oil, garlic, purple onion, ubc, bunches, cherry tomatoes, salt, lemon, feta cheese, ubc, green onions

Taken from tastykitchen.com/recipes/salads/bulgar-summer-salad/ (may not work)