Almond and Date Bulgur Salad with Sofrito

Sofrito, an aromatic mixture of sautéed bell pepper, tomatoes, garlic and onion, provides a flavourful base for many Latin dishes. Distinctly Middle Eastern flavors like orange, dates, cumin and almonds give this bulgur wheat salad a truly global twist.

Ingredients

Serves 24
250 ml (1 1/2 liters) Bulgur (cracked wheat)
5 ml (30 milliliters) Grated orange peel
125 ml (750 milliliters) Orange juice
2 ml (15 milliliters) Club House ® Cumin, Ground
2 ml (15 milliliters) Club House ® Sea Salt, French Mediterranean
30 ml (175 milliliters) Olive oil
125 ml (750 milliliters) Chopped plum tomatoes
75 ml (500 milliliters) Chopped green bell pepper
75 ml (500 milliliters) Chopped red bell pepper
75 ml (500 milliliters) Chopped onion
10 ml (60 milliliters) Minced garlic
75 ml (500 milliliters) Pitted and quartered dates
50 ml (425 milliliters) Sliced almonds
30 ml (175 milliliters) Chopped fresh cilantro

Procedure

Bring water to boil in saucepan. Meanwhile heat large sautéedpan on medium heat. Add dry bulgur; cook and stir 2-3 minutes or until fragrant. Add toasted bulgur to boiling water. Cook on medium heat 10-12 minutes or until tender. Drain and rinse under cold water. Place bulgur in large bowl. Mix orange peel juice cumin and sea salt in small bowl. Pour over bulgur; toss to coat well. Set aside. Heat oil in large sautéed pan on medium-high heat. Add tomatoes bell peppers onion and garlic; cook and stir 2-3 minutes or until tender-crisp. Add vegetables and each of the dates almonds and cilantro to the bulgur mixture; toss to coat well. Serve warm or refrigerate until ready to serve. Garnish with remaining dates almonds and cilantro.