Kitchen Life

Moroccan Style Bulgur Wheat

Added by Chiara Pannozzo

Chiara Pannozzo

Chiara Pannozzo

Kitchen Life

Kitchen Life

I personally think that bulgur wheat is a little overlooked. You’ll find cous cous quite readily at deli counters and in the food-to-go section in supermarkets, but bulgur wheat is much harder to come by. If you haven’t tried it before, it’s not dissimilar to cous cous, but the grains are bigger. I prefer it and think it lends itself to taking on a great range of flavours.

One of my favourite ways to serve it is Moroccan style, spiced with cumin and tossed with chick peas, dates, flame raisins and dried apricots.

The sweetness works so well with the spice, and this dish is always a real hit with my vegetarian friends.

Moroccan style bulgur wheat

Serves: 2 as a main dish, 4 as a side

Cooking Time: 35 min

Prep Time: 10 min

Oven Temperature

Fan Assisted: N/A

Gas: N/A

Conventional: N/A

Ingredients

300g of bulgur wheat

450ml of vegetable stock

240g of chick peas, rinsed

80g of flame raisins

70g of dates

70g of dried apricots

1 tbsp of cumin

1 tsp of turmeric

Here’s what you’ll need…

 

300g of bulgur wheat

450ml of vegetable stock

240g of chick peas, rinsed

80g of flame raisins

70g of dates

70g of dried apricots

1 tbsp of cumin

1 tsp of turmeric

 

And here’s how it’s done…

Put the bulgur wheat and spices into a large bowl and add the stock. Cover and leave to stand for 30 minutes.

Whilst the bulgur wheat is cooking, chop the dates and the apricots into small chunks and rinse the chick peas.

Uncover the bulgur wheat and you should find that all of the water has absorbed. Use a fork to separate the grains.

Add the chickpeas and the dried fruits and stir through, making sure all of the ingredients are well mixed together.

If you’re looking for something a little more carnivorous, this dish works really well served alongside lamb cutlets, or if you prefer chicken, you could either add chunks of chicken to the dish, or replace the vegetable stock with chicken stock and serve alongside some grilled white meat. It’s a really versatile and filling dish, which complements most meats. I don’t find this dish needs seasoning on account of the spice and the fruit, but feel free to add salt and pepper if you feel it needs it

 

 

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Chiara Pannozzo

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Chiara Pannozzo

Chiara is a freelance writer and editor based in Edinburgh who has a love for all things home related. Whether it be finding new recipes to cook in her kitchen, or losing herself for hours in home and interiors blogs and magazines, her priority is making her home the perfect place to eat, drink and be happy. Her lifestyle blog, Wine and Olives, encompasses all of that and more with a collection of recipes, tried and tested on friends and family, and home and interiors inspiration. All images in Chaira's posts unless otherwise stated copyright Chiara Pannozzo.