Bulgur with Lentils, Parsley, and Raisins

• 1 cup bulgur
• 1 natural, salt-free vegetable bouillon cube
• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• One 15-ounce can brown lentils, drained and rinsed
• 3/4 cup finely chopped fresh parsley
• 2 scallions, thinly sliced
• 1/2 cup dark or golden raisins
• 1 teaspoon ground cumin, or more to taste
• Salt and freshly ground pepper to taste

1. 1 Combine the bulgur and bouillon cube with 2 cups water in a small saucepan.
2. Bring to a rapid simmer, then cover and cook for 15 minutes, or until the water is absorbed.
3. 2 Meanwhile, heat the oil in a wide skillet.
4. Add the onion and saute over medium-low heat until lightly browned, stirring frequently, about 15 minutes.
5. Stir in the lentils and cook just until heated through.
6. 3 Combine the bulgur and onion-lentil mixture in a serving dish and stir in all the remaining ingredients.
7. Serve at once.
8. Menu suggestions
9. A fun and flavorful meal: Serve this with Sweet and White Potato Salad with Mixed Greens, homemade or store-bought hummus, oil-cured olives, and fresh pita bread.
10. For another meal with a Middle Eastern theme, team this with Middle Eastern Chopped Salad, homemade or store-bought hummus, stuffed grape leaves, and fresh pita bread.

bulgur, natural, extra virgin olive oil, onion, brown lentils, fresh parsley, scallions, golden raisins, ground cumin, salt

Taken from www.cookstr.com/recipes/bulgur-with-lentils-parsley-and-raisins (may not work)