My guests were due in less than an hour. I'd made the salad, the bread and the dessert, and I was about to tackle the entree when I discovered no garlic. Somehow, the head I'd picked up at the market--essential to my main course--hadn't made it home with me.
Desperation being the mother of invention, and a mango being among the things cluttering my kitchen counter, I revised the menu to feature that delectable fruit. It occurred to me that cooling mango, spicy curry, tangy yogurt, the nutty flavor of bulgur wheat and the crunch and zing of almonds and raisins would work well together.
2/3 cup coarse bulgur wheat
2/3 cup boiling water
Juice of 1/2 lime
1 ripe, but still slightly firm mango, peeled and chopped
1 tablespoon curry powder
1 cup garbanzo beans, canned, or cooked according to package directions
1/4 cup raisins