Spiced bulgur wheat with roasted peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 generously
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- 200g bulgur wheat
- 250ml hot vegetable stock
- ½ tsp Morroccan spicemix, or large pinch each ground cumin and ground cinnamon
- zest 1 lemonjuice of ½ lemon
- 1 tbsp olive oil
- ½ red onionfinely sliced
- 400g can chickpeadrained
- 210g jar roasted pepperdrained and torn into shreds
- small bunch corianderleaves only
Nutrition: per serving
- kcal364
- fat13g
- saturates1g
- carbs55g
- sugars6g
- fibre4g
- protein11g
- salt1.58g
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.
