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Spiced bulghar wheat with roasted peppers

This filling vegetarian salad has the spicy flavours of cumin and warming cinnamon

  • Prep: 10 mins
    Cook: 4 mins
  • Serves 4 generously
  • Easy
  • Serves 4 generously
  • Easy
  • Calories 364
  • Carbohydrates 55
  • Saturated Fat 1
  • Sugar 6
  • Protein 11
  • Fat 13
  • Fibre 4
  • Salt 1.58

Nutrition per serving

  • Calories 364
  • Carbohydrates 55
  • Saturated Fat 1
  • Sugar 6
  • Protein 11
  • Fat 13
  • Fibre 4
  • Salt 1.58

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

Method

  1. In a large microwave proof bowl, cover bulghar 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 bulghar wheat and serve warm or cold.

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