This is a very easy and quick recipe. You can serve it hot as a side to tagines and curries or cold as a side salad, with fish and grilled meat. I served this with my lamb tagine.
Bulgur is very similar in taste to cous cous and takes flavour on really well. I always substitute cous cous recipes for bulgur as it has better nutritional value.
Ingredients for 4 people as a side dish:
- 1 cup of course bulgur
- 1 tsbp extra virgin olive oil
- salt and pepper to taste
- 2 large roasted peppers ( from jar is fine)
- a handfull of good quality black olives ( I love the Greek style wrinkly ones)
- Rind and juice of 1/2 lemon
- small bunch of coriander
- boiling water
Get all your ingredients together and bring the kettle to the boil. Put the bulgur in a bowl, sprinkle with little salt and pepper, add the olive oil, the lemon juice and rind and cover with boiling water, about 1 inch above the bulgur or 2 cups of water. Cover and let it stand for 15 minutes or until the grainns have absorbed all the water.
Meanwhile chop the peppers, olives and coriander. Stir the bulgur with a fork and add the chopped veggies. Adjust the seasoning and add more lemon or olive oil if you want.
Serve hot or cold as a side dish or even take it for lunch.
A few tips and tricks:
You can create a countless variations of this recipe as bulgur takes really well on flavour. here’s a few of my favourites:
- Bulgur with crumbled feta, tomatoes and olives
- Bulgur with cumin and ground coriander
- Bulgur with lemon and coriander
- Bulgur with ras el hanut
- Moroccan Style Bulgur with ras el hanut, dried apricots, almonds and honey