Bulgur is a grain that is often used in the Turkish and mediterranean cuisine. It’s high in iron and fibers which makes it a healthier choice then couscous. Fresh fruits, bulgur and milk/yoghurt form an excellent breakfast, so cook some extra for the morning after.
INGREDIENTS (serves 2)
1 Cup bulgur
1 Red onion, cut in quarters
2 Sweet potatoes, chopped in 2 cm chunks
1/2 Baby pumpkin, chopped in 2 cm chunks
2 Garlic cloves, cut in half
20 Gr parsley, chopped
50 Gr. Feta
1 Pomegranate, seeds
1 Tsp chili
1 Tsp cinnamon
1 Lemon, juice
1 Orange, juice
Olive oil
Pepper and salt to season
Optional
Extra veggies like carrots or parsnip to roast
Pumpkinseeds or walnuts to garnish
HOW TO?
- Cook the bulgur in 1 1/2 cup of water. When all the water is absorbed and the bulgur starts to get chewy, cover the pan and let it sit for about 15 minutes. Then fluff with a fork.
- Meanwhile, prepare the veggies. Mix the onion, sweet potatoes, pumpkin and garlic with the chili, cinnamon and olive oil and roast in a 180 C preheated oven for about 15 minutes (or until soft).
- In a bowl, mix lime and orange juice with a bit of olive oil, pepper and salt. Now mix this with the bulgur. Then add the grilled veggies. Top your salad with feta, pomegranate seeds and parsley (and walnuts/pumpkinseeds).
- Enjoy!
