Moroccan recipe for 4 generously people, takes only 4 mins; recipe has bulgur wheat, vegetable stock, spice, lemon, olive oil, red onion, chickpea, roasted pepper and coriander.
Spiced bulgur wheat with roasted peppers
Course: Moroccan
Servings
4 generously
servings
Prep time
10 mins
Ingredients
- Bulgur Wheat: 200g bulgur wheat
- Vegetable Stock: 250ml hot vegetable stock
- Spice: 1/2 tsp Morroccan spice mix, or large pinch each ground cumin and ground cinnamon
- Lemon: zest 1 lemon, juice of 1/2 lemon
- Olive Oil: 1 tbsp olive oil
- Red Onion: 1/2 red onion, finely sliced
- Chickpea: 400g can chickpea, drained
- Roasted Pepper: 210g jar roasted pepper, drained and torn into shreds
- Coriander: small bunch coriander, leaves only
Directions
- 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.
