Spiced Bulghar Wheat With Roasted Peppers
This Moroccan-inspired bulgur wheat salad is a vibrant and flavorful dish that is perfect for lunch or as a side. The blend of fragrant spices, zesty lemon, and earthy chickpeas creates a delightful medley of flavors and textures. This salad is a breeze to make and can be enjoyed warm or cold, making it a versatile and satisfying meal option.
— Constant Cookbook
Ingredients
- 200g bulghar wheat
- 250ml hot vegetable stock
- ½ tsp Morroccan spice mix, or large pinch each ground cumin and ground cinnamon
- zest 1 lemon , juice of ½ lemon
- 1 tbsp olive oil
- ½ red onion , finely sliced
- 400g can chickpeas , drained
- 210g jar roasted peppers , drained and torn into shreds
- small bunch coriander , leaves only
Instructions
- In a large microwave proof bowl, cover the bulgur wheat with stock. Cover with cling film and microwave on High for 4 mins. Set aside, covered; it will absorb the stock within another 5 mins. Make a dressing with spice mix, lemon zest and juice and olive oil, then season to taste. Add the onion, chickpeas, peppers and coriander, toss through the cooked bulgur wheat and serve warm or cold.
Cook Time
4M
Prep Time
PT10M
Yield
Serves 4 generously
Nutrition
- Calories: 364 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 55 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.58 milligram of sodium
Comments
No comments found.