2tspsea saltuse less if cooking bulgur in a salty broth
2tsppepper
1tspground cumin
½tspkashmiri chili or cayenne pepperoptional
Instructions
Preheat the oven to 350°.
In a baking dish, toss the grapes with olive oil and salt. Spread evenly, and roast for 30 minutes, until grapes are tender.
Bring bulgur and water or broth to a boil, and reduce heat to simmer. Place a lid over the pot, keeping it ajar. Cook for 10 minutes, then remove from heat. Completely cover with the lid, and let sit for 5-10 minutes, or until ready to use.
Combine the ingredients for the curry vinaigrette in a jar with a lid, and shake vigorously.
In a large mixing bowl, toss the cooked bulgur with the chickpeas, herbs, grapes, and curry vinaigrette. Season to taste with salt if desired.