2tablespoonfresh Coriander, leaves picked and roughly chopped
25mlLemon juice
½teaspoonSea Salt
¼ freshly ground Black Pepper
Instructions
In a medium non-stick pot add the oil on medium heat and allow to heat-up for 1 minute. Add the onions and sauté until soft and translucent, about 6 minutes.
Add the bulgur and keep on sautéing for 2 more minutes and until the bulgur is well tossed with the oil. Then stir in the turmeric and once well incorporated add the broth and turn up the heat.
Season with the salt and pepper, give it a good stir and bring to a boil. Cover with the lid and reduce the heat to the lowest possible, simmering for 16 minutes for the bulgur to absorb all the broth.
Finally uncover and place a kitchen towel in-between the pot and the lid to absorb any remaining humidity, for further 10 minutes.
Fluff the bulgur with a fork, pour all over the lemon juice and gently stir in the coriander.