Sack Lunch: Spicy Coriander Tabbouleh

Ingredients

• 1 cup bulgur 
• 1 can garbanzo beans drained
• 6 servings ground pepper to taste
• 1 cup cucumber diced seedless finely
• 0.5 teaspoon cumin seeds whole
• 0.5 cup feta cheese crumbled
• 0.8 cup parsley fresh minced
• 0.5 cup mint leaves fresh
• 0.3 cup juice of lemon fresh
• 0.3 cup olive oil extra virgin extra-virgin
• 0.8 cup onion red minced
• 6 servings salt 
• 0.5 cup spring onion finely chopped
• 1 cup tomatoes diced seeded finely (I'm skipping this until tomatoes are in season)
• 1 teaspoon coriander seeds whole

Equipment

• bowl
• frying pan

Directions

1. Bring 1 1/2 cups water to a boil.
2. Put the bulgur in a bowl, pour the boiling water over, and add the lemon juice, olive oil, and 1 teaspoon salt. Stir, cover, and let stand for about an hour.
3. While the bulgur is soaking, toast the coriander seeds, cumin seeds, and fennel seeds in a small skillet over moderate heat until very fragrant, 1 to 2 minutes.
4. Let the seeds cool completely and then grind them into a fine powder.
5. Stir together the red onion, ground spices, and 1/2 teaspoon salt.
6. Let stand while the bulgur is soaking, at least 30 minutes.
7. Drain the bulgur if necessary. If the bulgur has soaked up all the liquid, simply add the onion mixture, cucumber, tomato, herbs, scallion, and a dash of cayenne pepper. Toss well. Taste and adjust seasoning, adding salt and lemon juice if necessary. Stir in chickpeas and feta if desired.