Spiced veg with lemony bulgur wheat salad

A warm, colourful vegetarian salad, full of Moroccan flavours

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 448
  • fat 14g
  • saturates 2g
  • carbs 75g
  • sugars 21g
  • fibre 5g
  • protein 10g
  • salt 0.12g


  • 2 tbsp vegetable oil
  • 2 tbsp clear honey
  • 2 tsp harissa (we used Belazu rose harissa)
  • 2 small aubergines, cut into wedges
  • 1 red pepper, deseeded and cut into chunks
  • 140g bulghar wheat
  • zest and juice ½ lemon
  • large handful mint leaves, chopped
  • Greek yogurt, to serve (optional)


Healthy benefits
Bulghar wheat is made from whole wheat which has been cooked, dried and crushed. It is rich in B vitamins, iron and fibre, and is lower in calories than rice.Know your spices
Harissa, a Moroccan spice paste, is available in most large supermarkets. If you can’t get hold of it, mix together equal quantities of ground coriander, cumin and paprika with 1 tsp tomato purée.


  1. Mix together the oil, honey and harissa, then drizzle half over the aubergines and pepper. Season well. Heat a griddle pan, then cook the veg for 10-15 mins, turning until lightly charred and cooked through.

  2. Meanwhile, tip the bulghar wheat into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and plump, drain, then pour over the remaining dressing, the lemon juice, zest and mint leaves. Season well and toss everything together. Serve the roasted vegetables on top of the bulghar, drizzled with yogurt, if you like.

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