I love lemon, so when I saw that this recipe called for lemon juice AND zest, I knew I would love it. The fresh flavor and smell brightens up pretty much every dish it’s in. And this was no exception– what could have been a bland version of bulgur and chickpeas became a bright, fresh and unique dish with the addition of lemon, olives and chopped dill.
This time of year, is great for cooking brussels sprouts. They’re readily available, easy to cook, delicious, and are versatile in terms of sauces, flavors and dressings to serve them with. With the cold weather in the U.S., this spicy and fresh dish is perfect to liven up the sprouts in your fridge.