Bulgur wheat with peppers, pomegranate & Pine Nuts

Boil a kettle of water.

Toast the pine nuts in dry frying pan until browned on most sides. Add to a serving dish.

Add a finely chopped whole chilli to the serving dish. Include the seeds if you like more heat.

Toast the mixed chopped peppers in a dry frying pan until charred on several sides.

Now add the bulgur wheat to the frying pan and pour in enough boiling water to completely cover the bulgur wheat and peppers. Add a tablespoon of bouillon and a clove of crushed garlic and stir and turn the heat up to allow it to boil. Once it starts boiling turn the heat down to low and simmer for 12 mins or until the wheat is just tender, If the water dries up add more until the wheat is just tender.

Remove the bulgur wheat and peppers from the frying pan and place in a sieve to allow the mixture to drain and cool.

While the bulgur wheat and peppers are cooling, add the pomegranate pearls and a handful of finely chopped olives to the serving dish.

add 3 finely chopped spring onions to the serving dish.

Add the cooled bulgur wheat to serving dish and using a fork to mix the ingredients in the serving dish.

Just before serving, add the chopped coriander and the juice of a lime to the serving dish and mix and serve.

Notes: you can use any soft herb instead of coriander, the traditional ones that go with bulgur wheat are mint and parsley

Bulgur wheat with peppers, pomegranate & Pine Nuts
Print Recipe
5 from 1 vote

Bulgur wheat with peppers, pomegranate and pine nuts

A bulgur wheat salad mixed with refreshing pomegranate, charred peppers and toasted pine nuts in a lime dressing
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Middle Eastern, Modern British
Keyword: Plant based, Vegan
Servings: 4 people
Calories: 315kcal

Ingredients

  • 200 g bulgur wheat
  • 80 g pomegranate pearls
  • 50 g pine nuts
  • 3 spring onions
  • 1 red chilli
  • 150 g mixed peppers
  • 1 juice of a lime
  • 25 g fresh coriander
  • 50 g black olives
  • 1 tbsp vegan bouillon

Method

  • Boil a kettle of water.
  • Toast the pine nuts in dry frying pan until browned on most sides. Add to a serving dish.
  • Toast the mixed chopped peppers in a dry frying pan until charred on several sides.
  • Add a finely chopped whole chilli to the serving dish. Include the seeds if you like more heat.
  • Now add the bulgur wheat to the frying pan and pour in enough boiling water to completely cover the bulgur wheat and peppers. Add a tablespoon of bouillon and a clove of crushed garlic and stir and turn the heat up to allow it to boil. Once it starts boiling turn the heat down to low and simmer for 12 mins or until the wheat is just tender, If the water dries up add more until the wheat is just tender.
  • Remove the bulgur wheat and peppers from the frying pan and place in a sieve to allow the mixture to drain and cool.
  • While the bulgur wheat and peppers are cooling, add the pomegranate pearls and a handful of finely chopped olives to the serving dish.
  • Add 3 finely chopped spring onions to the serving dish.
  • Add the cooled bulgur wheat to serving dish and using a fork to mix the ingredients in the serving dish.
  • Just before serving, add the chopped coriander and the juice of a lime to the serving dish and mix and serve.

Notes

You can use any soft herb instead of coriander, the traditional ones that go with bulgur wheat are mint and parsley and chopped basil will work.

Nutrition

Calories: 315kcal | Carbohydrates: 50g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 211mg | Potassium: 517mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1842IU | Vitamin C: 74mg | Calcium: 43mg | Iron: 3mg
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