- In a large non-stick skillet over medium heat, soften the sweet potato and onion in 2 tbsp (30 ml) of the oil. Add the bulgur and broth. Bring to a boil. Cover and simmer over low heat for 10 minutes.
- Remove from the heat. Let rest covered for 2 to 3 minutes or until the bulgur has absorbed all of the liquid (the bulgur will remain moist). Let cool, then fluff with a fork.
- Transfer to a bowl. Add the remaining ingredients and oil. Season with salt and pepper and mix well.
- Serve as is, or alongside hummus, an egg or grilled fish or poultry, garnished with lemon wedges, if desired.