Spiced Bulghar Pilaf With Fish
In this flavorful and nutritious recipe, tender white fish fillets are nestled atop a fragrant bed of spiced bulgur wheat. The dish is infused with the warmth of cumin, the zing of harissa, and the natural sweetness of grated carrots and chopped apricots. The finishing touch of baby spinach adds a burst of freshness, creating a balanced and satisfying meal that is both simple to prepare and delightful to savor.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 2 onions , finely sliced
- 3 carrots , grated
- 2 tsp cumin seeds
- 2 tbsp harissa
- 200g bulghar wheat
- 6 dried apricots , chopped
- 700ml weak chicken stock (we made using 1 stock cube)
- 200g baby spinach
- 4 firm white fish fillets
- 4 thin lemon slices
Instructions
- Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.
- Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.
- Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulgur is tender. Season with pepper and serve.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 416 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 1 milligram of sodium
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