Marrakech Roast


2 c. Bulgur wheat
3 c. Water
1/2 t. Sage
1/2 t. Oregano
to taste Salt
2 16-oz. cans Garbonzo beans (rinsed and drained)
1 sm. Onion (diced fine)
1 med. Red bell pepper (diced fine)
1 c. Celery (diced fine)
2 T. Olive oil (optional)
1/2 c. Black olives (sliced)
1/2 c. Tomatoes (diced fine)


Cook bulgur wheat with 2 cups of water, sage, oregano, and salt until tender and chewy. Blend half the garbonzos with the remaining 1 cup of water. Saute onions, pepper, and celery in oil (may use water instead of oil) until onions are clear; celery and pepper tender. Mix in rest of ingredients. Pour into 9 x 13-inch casserole dish sprayed with nonstick cooking spray. Bake 350 deg. F. for 1 hour. Top will become brown and crunchy. (To keep the top from becoming crunchy you can cover with foil last 15 minutes of baking.)

Yields: 20 1/2-cup servings.

Nutritional Information:

Per Serving: Calories: 114; Fat: 2.9 g; Sat Fat: 1 g; Sodium: 35.2 mg; Carbs: 18.7 g; Dietary Fiber: 4.4 g; Sugar: 2.2 g; Protein: 4.6 g.