Prep: 10 mins Cook: 4 mins
This filling vegetarian salad has the spicy flavours of cumin and warming cinnamon
Nutrition and extra info
- Vegetarian
Nutrition: per serving
- kcal364
- fat13g
- saturates1g
- carbs55g
- sugars6g
- fibre4g
- protein11g
- salt1.58g
Ingredients
- 200g bulgur 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
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ red onion, finely sliced
- 400g can chickpea, drained
- 210g jar roasted pepper, drained and torn into shreds
- small bunch coriander, leaves only
Method
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.
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