Instructions

1. Place the bulgur in a bowl with a pinch of kosher salt. Pour boiling water over and cover with plastic wrap. Set aside to steam for about 15-20 minutes while you prepare the rest of the dish.
2. Set a small non-stick skillet over medium heat and add the olive oil. Once hot, add the garbanzo beans, carrots and a pinch of salt and cook 4 minutes, stirring often. Stir in the spinach and cook 1 minute. Move to a bowl and cover to keep warm. To the same skillet, add the egg. Sprinkle with salt and pepper and cook, undisturbed for 2 minutes. Cover pan with foil and cook an additional 2-3 minutes or until desired doneness.
3. Drain any excess liquid from the bulgur and then toss with 1 teaspoon lemon juice. Top the bulgur with the beans and veggies and then the egg. In a small bowl, whisk together the remaining lemon juice, the yogurt, water, curry powder and a pinch of salt and drizzle over the top. Enjoy immediately.