Spiced bulghar, chickpea & squash salad

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• Helen

  24 June 2008

  Helen rated this recipe

  

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• Philippa

  06 August 2008

  Philippa rated and commented on this recipe

  

  hats off again good food!

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• Curly Steve

  24 March 2009

  Curly Steve rated and commented on this recipe

  

  This salad is delicious. The harissa gives it a nice, slightly spicy sensation, and the taste is great. Satisfying indeed! I was cooking for someone who didn't eat dairy, so replaced the yoghurt with a tablespoon or two of olive oil (i.e. oil, lemon and garlic dressing), which worked well. On its own serves 3, I'd say.

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• Alexa

  22 September 2009

  Alexa rated and commented on this recipe

  

  Nice lunch - had it on its own. I'd already used Harissa sauce - but this somehow came out spicier than I remembered. Definitely prepare it again.

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• Ali

  27 September 2009

  Ali rated and commented on this recipe

  

  This recipe is great. Full of flavour and delicious. I did it with some grilled salmon for dinner. It was a hit with the whole family - even my teenage children ate it without complaining - so it must be good!!

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• ALMAHA

  27 January 2010

  ALMAHA rated this recipe

  

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• Marshall

  26 June 2010

  Marshall rated and commented on this recipe

  

  Suprisingly filling. Really tasty and easy to make.

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• jodi

  21 August 2010

  jodi rated and commented on this recipe

  

  � � This was absolutely delicious!! Second time round I added sundried tomatoes and at the last few minutes I grated in some garlic (see that it does not burn). I topped with mozzarella and a side of grilled haloumi cheese.. bellissimo!! � �

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• moressina

  26 August 2010

  moressina rated and commented on this recipe

  

  Great recipe! I used pearl barley instead of bulghar wheat and it worked great- you just need to cook the barley for longer. I just loved the combination of the harissa flavour with the yoghurt sauce- yum!

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• jogirl

  03 October 2010

  jogirl rated and commented on this recipe

  

  This was delicious. I added more bulgur wheat as I was having it as a main meal. Next time I would definitely add grilled halloumi!

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• Anneli

  15 November 2010

  Anneli rated and commented on this recipe

  

  I would say this was just ok. The garlic yoghurt really made the dish - wouldn't consider having the dish without it. I too had with some salmon then had enough leftovers for lunch the next day.

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• Eva-Sussex

  09 January 2011

  Eva-Sussex commented on this recipe

  This recipe is lovely and SO easy! It's my first time leaving a comment as only registered yesterday. Decided to try and be a bit more healthy in the New Year and I have to say this was really delicious and surprisingly filling. My partner was extremely sceptical as he's a meat and roastie man, but he loved it!

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• willow81

  04 April 2011

  willow81 rated and commented on this recipe

  

  This is delicious, a lovely lunch recipe. I added some chopped coriander to the yogurt dressing which worked well. I would recommend using slightly less stock than the recipe says, I used the full amount and had to drain excess liquid off. Would also use this recipe for supper, maybe add some grilled lamb cutlets or salmon.

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• E-Bou

  14 July 2011

  E-Bou rated and commented on this recipe

  

  Really nice combination of spicy, sweet, savoury and tart flavours and a good, balanced self-contained meal. Must be about 3 of your required portions of veg here as well! Contains plenty of protein as well for a veggie dish. I liked this a lot. I don't anything needs to be changed/added.

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• Dianacc

  30 October 2011

  Dianacc rated and commented on this recipe

  

  Lovely colourful and tasty! I added red onion, crushed garlic and cherry tomatoes and some extra chilli as we like heat! This will become one of our regular mid week meals from now on! One thing I did find was that soaking the bulgar wheat for 15 mins as stated was not sufficient. I ended up following the packet instructions to finish it off.

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• Sally kindle

  17 January 2013

  Sally kindle rated this recipe

  

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• Stevedavedog

  26 March 2013

  Stevedavedog rated and commented on this recipe

  

  Loved this recipe, on a diet, so filling and healthy, added some boiled egg.

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• Dillie

  29 May 2013

  Dillie commented on this recipe

  I didn't add as much garlic to the dressing as it was a little too overpowering for my taste,I also used reduced fat creme fraiche as I didn't have any yoghurt the first time I made it, I cut down the oil and upped the Harissa a little, gorgeous salad, have had with sausage pies, on its own and with fish, really nice.

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Ingredients

• 1 butternut squash , about 1kg/2lb 4oz peeled, seeded and cut into small chunks
• 2 red peppers , seeded and roughly sliced
• 2 tbsp harissa paste
• 1 tbsp oil
• 140g bulghar wheat
• 600ml hot vegetable stock
• 1 garlic clove , crushed
• juice of ½ lemon
• 150g natural bio-yogurt
• 400g can chickpeas , drained and rinsed
• 180g bag baby leaf spinach

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30-40 mins

Vegetarian

Ingredients

• 1 butternut squash , about 1kg/2lb 4oz peeled, seeded and cut into small chunks
• 2 red peppers , seeded and roughly sliced
• 2 tbsp harissa paste
• 1 tbsp oil
• 140g bulghar wheat
• 600ml hot vegetable stock
• 1 garlic clove , crushed
• juice of ½ lemon
• 150g natural bio-yogurt
• 400g can chickpeas , drained and rinsed
• 180g bag baby leaf spinach

Per serving

388 kcalories, protein 15g, carbohydrate 66g, fat 9 g, saturated fat 1g, fibre 9g, salt 1.18 g

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