Spiced bulgur wheat with roasted peppers
- Good Food team
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Serves 4 generously
Easy
Prep: 10 mins
Cook: 4 mins
A star rating of 4.7 out of 5.26 ratingsRate
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This filling vegetarian salad has the spicy flavours of cumin and warming cinnamon
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g bulgur wheat
-
250ml hot vegetable stock
-
½ tsp Morroccan spice
mix, or large pinch each ground cumin and ground cinnamon
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zest 1 lemon
juice of ½ lemon
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1 tbsp olive oil
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½ red onion
finely sliced
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400g can chickpea
drained
-
210g jar roasted pepper
drained and torn into shreds
-
small bunch coriander
leaves only
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Nutrition: per serving
- kcal364
- fat13g
- saturates1g
- carbs55g
- sugars6g
- fibre4g
- protein11g
- salt1.58g
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Method
-
step 1
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.
Recipe from Good Food magazine, April 2006
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A star rating of 4.7 out of 5.26 ratings
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