Pasta and Bulghur salad recipe

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This is a mediterranean recipe. I like bulghur and pasta. You can also use couscous instead of bulghur. 2 tablespoons olive oil 1 large onion, diced 3 garlic cloves, minced 1 cup bulghur 2/3 cup reduced-sodium chicken broth, defatted 8 ounces ditallini pasta 1 cup canned chick-peas, rinsed and drained 1/2 pound plum tomatoes (about 2), diced 1/2 cup thinly sliced scallions 1/4 cup fresh lemon juice 1/4 cup chopped fresh mint or basil 2 tablespoons grated lemon zest 1/2 teaspoon allspice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1. In a large nonstick skillet, heat 1 tablespoon of the oil until hot but not smoking over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 7 minutes. Add the bulghur, stirring to coat. Remove from the heat and stir in the broth and 2/3 cup of water. Transfer to a large serving bowl. Let stand until the bulghur is softened and the liquid is absorbed, about 15 minutes. 2. Meanwhile, heat a large pot of water to boiling, and cook the ditalini until just tender. Drain well. 3. Add the chick-peas,tomatoes, scallions, lemon juice, mint, zest, allspice, salt, pepper, and the remaining 1 tablespoon oil to the bulghur mixture and toss gently to combine. Add the ditalini and toss again. Serve immediately, or cover and refrigerate for up to 8 hours. May be served chilled or at room temperature. I hope you will like it. I am not copying and posting my recipes. I write them down from my cookbooks. I enjoy doing that because it helps the recipe sink into my head lol